Preheat the oven to 200’C
Rub the salmon with a little oil, place on an oven proof dish or baking sheet skin side down and bake in the oven for 10-15 minutes, depending on the size of the salmon steak.
Once cooked remove from the oven and set aside until the rice is done
Heat the oil in a large saucepan and fry the onion until soft.
Stir in the chilli, ginger, garlic and lemon grass and cook off for another 2 minutes.
Stir in the rice so it is well coated in the mixture and then add the vinegar and the fish sauce and stir until this has been absorbed.
Add the stock, bring to the boil and then simmer for 25 minutes (or according to the pack cooking times).
While the rice is cooking, make the dressing by simply blitzing the ingredients together – set aside until ready.
Once the rice is cooked, strain it and the pour over some boiling water to remove any starch/stickiness.
Stir in the carrot, peas, cabbage, spring onion, lime juice and the salmon.
Plate up the salmon and rice and then serve drizzled with the dressing.