Get the rice cooking in the microwave, according to the manufacturers instructions. The one I use takes 4 minutes.

While the rice is cooking, add the peas, stock cube and water to a small frying pan. Cook the peas in the stock for a couple of minutes.

Add the soy sauce, tomato purée and cornflour, bring it up to a boil and stir while it thickens up.

Add your salmon fillet slices to the sauce and stir gently for a minute or so until the salmon is cooked through (it really only takes about a minute). Nb. make sure you’ve checked carefully for bones before you add the salmon in.

Serve the salmon sauce on top of the rice, ta da! 5 minute salmon rice!