Bring a medium saucepan of water up to the boil and cook the rice according to the packet directions. Drain and set aside.
Heat a non-stick pan over low-medium heat. Add the salmon fillets, skin side down, and cook, over low heat, for 3-4 minutes. Flip over and cook for a further 3-4 minutes. Remove from the heat and set aside.
Meanwhile, add the asian greens, garlic, chilli, ginger, peanut oil and soy sauce into a large mixing bowl. Using your hands toss all the ingredients together until fully coated with oil and flavour.
Heat a wok or fry pan over high heat. Add the greens mixture to the pan and cook for 3-4 minutes or until just wilted. It will smell amazing!