Peel the kiwi, halve lengthways and then chop into 1cm chunks.

Halve the red chilli lengthways, deseed, then finely chop. Trim and thinly slice the spring onion. Zest and halve the lime.

In a small bowl, combine the kiwi, spring onion, chilli (add less if you'd prefer things milder). Squeeze in the lime juice and mix in the olive oil for the salsa (see pantry for amount).

Season with salt and pepper, mix together, then set your salsa aside.

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 1/4 tsp salt and bring to the boil on medium-high heat. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Meanwhile, halve the sugar snaps lengthways down the middle. Peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a frying pan on medium-high heat.

Once hot, add the sugar snap peas and stir-fry until tender, 2-3 mins.

Stir in the garlic and cook for 1 min more, then transfer to a medium bowl and cover with foil to keep warm.

Return the (now empty) frying pan to medium-high heat with a drizzle of oil.

Season the salmon with salt and pepper, then lay it in the pan skin-side down. Fry for 4-5 mins, then turn and cook for 4-5 mins on the other side. 

Once the salmon is cooked, gently peel off and discard the skin. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

Remove the pan from the heat. Using a fork, flake the fish into bite-sized pieces.

Add the teriyaki sauce to the pan and gently toss to combine and coat the salmon in the sauce.

Fluff up the rice with a fork and stir through the lime zest.

Serve the rice in bowls with the teriyaki salmon, kiwi salsa (including the juices) and sugar snaps in separate sections.

Enjoy!