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Cook 300g of Basmati rice, following the pack instructions.
Meanwhile, core and finely shred ½ Savoy cabbage. Peel and finely slice ½ small red onion. Peel and grate 1 carrot, and juice 1 lime. Put all these ingredients into a large bowl with 2 teaspoons olive oil and a pinch of salt. Toss well and set aside.
Heat your grill to high. Line a baking tray with foil. Place 2 salmon fillets on top, skin side up, and grill for 6-8 minutes. Remove and brush on 15g of grated fresh ginger and pour 1 ½ tablespoons of teriyaki sauce over each fillet. Grill for a further 3-4 minutes until the fish is cooked and the glaze is sticky.
Fluff up the rice with a fork and serve with the lime slaw and the fish, spooning some glaze over the rice.
