500 g (1 lb) skinless salmon fillet, cut into chunks
salt and pepper
250 g (8 oz) easy-cook basmati rice
2 tablespoons sesame oil
1 red onion, thinly sliced
6 spring onions, roughly chopped
175 g (6 oz) sugar snap peas, shredded
4 tablespoons chopped coriander
Bring a saucepan of salted water to the boil and cook the rice for 15 minutes until just tender, then drain. Keep warm.
Meanwhile, mix together the chilli sauce, honey, coriander, spring onions and oil in a large bowl. Add the salmon chunks and toss well to coat. Season with a little pepper.
Thread the salmon on to 8 metal skewers. Place on a grill rack lined with foil and cook under a preheated medium grill for 7–8 minutes, turning 2–3 times, until lightly charred in places and cooked through.
Meanwhile, heat the oil in a large wok or heavy-based frying pan and stir-fry the red onion over a high heat for 3 minutes. Add the spring onions and sugar snap peas and stir-fry for a further 2 minutes until just beginning to soften. Add the drained rice and stir-fry for 2 minutes, then add the coriander and toss well. Spoon the rice on to serving plates and arrange the hot salmon skewers on top.