• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Pat salmon dry with paper towel and season both sides. • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. TIP: Patting the skin dry helps it crisp up in the pan!

• Meanwhile, in a medium saucepan, heat the butter with a dash of olive oil over medium heat. Drain sweetcorn. • Cook corn and half the garlic paste until fragrant, 1-2 minutes. Add basmati rice, the water and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.

• When rice has 10 minutes remaining, thinly slice cucumber into half-moons. Roughly chop tomato. • Uncover, sprinkle with mild Caribbean jerk seasoning and stir in coconut milk and remaining garlic paste, gently turning salmon to coat. • Roast, uncovered, until browned and heated through, 8-10 minutes.

• Meanwhile, in a medium bowl, combine cucumber, tomato and a drizzle of white wine vinegar and olive oil. Season. • Divide corn rice between bowls. Top with coconut jerk salmon and cucumber-tomato salsa. • Tear over coriander to serve. Enjoy!