Jamaican Jerk Salmon & Zesty Rapid Rice

• Meanwhile, roughly chop tomato and baby spinach leaves. Zest lemon to get a pinch, then slice into wedges. Drain and rinse sweetcorn.
• Heat a large frying pan over high heat. Cook corn until lightly browned, 4-5 minutes (cover with a lid if the kernels are ‘popping’ out).
• Transfer charred corn to a large bowl. Add tomato, baby spinach, a drizzle 
of olive oil and a generous squeeze of lemon juice. Toss to combine and 
season with salt and pepper. 

• In a medium bowl, combine mild Caribbean jerk seasoning and a drizzle of 
olive oil. Add salmon and turn to coat.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook 
salmon, skin-side down first, until cooked through, 2-4 minutes on each 
side. Remove pan from heat and add onion chutney with a splash of water. 
• Gently turn salmon to coat .

TIP: The spice blend will char a little in the pan, don’t worry, this adds to the 
flavour