How do I make it?
Add both rices and water to a saucepan with salt. Bring to a boil, then reduce heat to low, cover and simmer until the rice is tender. Drain rice and set aside to cool.
Whisk orange zest and juice, olive oil, apple cider vinegar, honey, Dijon mustard and black pepper together in a large bowl. Add cooled rice, pecans, pepita seeds, apple, chilli and spinach and toss to combine. Set aside in the fridge while you prepare the salmon.
Add ginger and garlic to a bowl and mix with soy sauce, maple syrup, mirin and a drizzle of olive oil.
Place salmon in a dish, season with salt and pepper and pour the soy sauce mixture over them. Cover with cling film and set aside in the fridge to marinate for up to 2 hours, but at least 20 minutes.
Place a large frying pan over medium heat and add a dash of olive oil. When hot, add the salmon, skin-side down, reserving the marinade. Cook for 2 minutes, then pour in the reserved marinade and cook for a further minute or so, until the salmon fillets are opaque halfway up the sides. Turn them over and cook on the other side for 3-4 minutes, basting with the sauce so tha the salmon is well coated. Add a splash of water if the sauce is too thick.
Serve salmon fillets on the Rice Salad and spoon any teriyaki sauce left in the pan over the salmon.