Stir the soy, mirin and sugar until the sugar dissolves. Put the salmon in a freezer bag or bowl, add the marinade and leave for 10 minutes. Cook the basmati rice following pack instructions, adding the edamame and mangetout for the last 2 minutes of cooking.
Grill the salmon for 5 minutes, spooning over any leftover marinade until glazed and just cooked through. Drain the rice and veg then toss with 2 tsp sesame oil, another splash of soy and the spring onion and chilli. Serve with the salmon and a dipping sauce.
582 kcalories, protein 39,8g, carbohydrate 60,1g, fat 21,9 g, saturated fat 4,2g, fibre 4g, salt 2,96 g