Fill and boil your kettle. Rinse the rice under cold water and tip it into a small pan. Add 300ml boiling water and a pinch of salt. Cover, bring to the boil then turn the heat right down. Gently cook for 6-8 mins till all the water is absorbed and the rice is tender. Take the pan off the heat and let it sit, lid on, for 5-10 mins to finish cooking the rice.

Preheat your oven to 200°C/Fan 180°C/Gas 6. Pop the salmon fillets in a shallow dish or bowl. Peel and grate over the garlic. Pour in the teriyaki sauce and 1 tbsp oil. Turn the salmon over in the sauce once or twice till coated all over, then set to one side to marinate while you prep the veg.

Peel the red onion and thinly slice it. Peel the carrot and slice it into thin matchsticks. Trim the courgette and slice it lengthways. Cut the courgette halves on an angle into thin half-moons. Trim the top off the pointed pepper and halve it lengthways. Scoop out the seeds and white pith and slice the pepper into thin strips.

Line a baking tray with greaseproof paper. Shake the excess marinade off the salmon, saving the dish of marinade for later, and pop them onto the baking tray skin-side up. Slide the salmon into the oven for 12-15 mins, till caramelised on the outside and cooked through – the fish will flake easily when pressed with a fork.

While the salmon is cooking, pour 1 tbsp oil into a frying pan or wok and warm to a medium-high heat. When the pan is hot, add the carrot, onion, courgette and pepper. Stir fry for 3-4 mins, till slightly softened but still with a little bite. Pour in the reserved teriyaki marinade and warm through for 1 min.

Fluff up the rice with a fork and divide it between a couple of warm plates. Top with the stir fried veg and salmon fillets and serve.