Peel the kiwi, halve lengthways and then chop into 1cm chunks. Halve the chilli lengthways, deseed then finely chop. Trim and thinly slice the spring onion. Zest and halve the lime. Pop the kiwi, chilli and spring onion into a bowl and squeeze in the lime juice and olive oil (see ingredients for amount). Season with salt and pepper, mix together then set aside.

Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid. Stir in the rice and 1/4 tsp of salt, cover with the lid and bring to the boil on medium-high heat. Once boiling, turn the heat down to its lowest setting. 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).

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 minute, then pop the sugar snaps into a bowl and cover with foil to keep warm.

Return the pan to a medium-high heat and add 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 cooked, carefully peel the skin off the salmon and discard. IMPORTANT: Wash your hands after handling raw fish. The salmon is cooked when it is opaque in the middle.

Remove the pan from the heat and use a fork to pull apart the salmon into large flakes. 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 salmon on top in one third, then the kiwi salsa (including the juices) in another third and the sugar snaps on the other third. Enjoy!