Peel the mango. Slice down either side of the stone to make 2 'cheeks'. Cut any remaining flesh from the stone, then cut the mango into 1cm pieces (discard the stone).

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 mango, spring onion and 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 ½ 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 young pea pods widthways across 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 young pea pods 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 high heat with a drizzle of oil. Pat the salmon dry with kitchen paper, then season with salt and pepper.

Once hot, carefully place the salmon into the pan, skin-side down. Cook for 4-5 mins, then lower the heat to medium. Turn and cook the remaining three sides for 2-3 mins each.

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, mango salsa (including the juices) and pea pods in separate sections.