In a small bowl, mix the soy sauce, honey, rice wine vinegar, ginger and garlic.
Place the salmon fillets in a shallow dish and spoon over the marinade. Leave for 10–15 minutes, turning once.
Cook the rice
Rinse the rice until the water runs clear. Cover with plenty of cold water and soak for 20–30 minutes. Drain well before cooking.
Cook with 1 ¾ cups water and a pinch of salt. Bring to the boil, cover, lower the heat and simmer for 10–12 minutes. Remove from the heat and rest, covered, for 5 minutes.
Cook the peas
Boil or steam the peas for 2–3 minutes until just tender. Drain and set aside.
Cook the salmon
Heat a non-stick frying pan over medium heat. Add the salmon (skin-side down if it has skin) and cook for 3–4 minutes. Turn, pour in the remaining marinade and cook for a further 2–3 minutes, spooning the glaze over the fish until glossy and just cooked through.
Serve
Fluff the rice with a fork and divide between plates. Add the peas, spoon over any extra glaze. Finish with the sliced spring onions.
Optional extras: a squeeze of lime, a drizzle of sesame oil, or a pinch of chilli flakes for heat.