Ingredients (For 4 people)

4 cups cooked rice
2 tbsps  olive oil
2 tsps sesame oil
4 cloves garlic, minced
1 tsp ground ginger
½ Kg salmon filets, cut the salmon into 2,5 cm squares
2 cups frozen vegetables 
2 tsps  rice vinegar
¼ cup soy sauce (plus extra for drizzling)
2 tsp sesame seeds 

Method

Heat olive oil and sesame oil in a large skillet over medium heat.

Add the garlic and ginger to the skillet and heat, stirring constantly, for 1 minute. Add the salmon chunks and cook, stirring once for 2 to 3 minutes. Cover the skillet and cook for another 2 to 3 minutes, until the salmon flakes easy with fork.

Remove cover from skillet and stir in the frozen vegetables. Add the vinegar, soy sauce, sesame seeds and stir well. Cook for 2 to 3 minutes longer or until sauce is slightly reduced.
Serve immediately over cooked rice with a little drizzle of soy sauce.