[S-Version] Caribbean Glazed Salmon

• Meanwhile, roughly chop tomato and baby spinach leaves. Zest orange to get a pinch, then slice into wedges. Drain sweetcorn. • Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. • Transfer charred corn to a large bowl. Add shredded cabbage mix, a drizzle of olive oil and a generous squeeze of orange juice. Toss to combine and season with salt and pepper. TIP: Cover the pan with a lid if the corn kernels are "popping" out!

• 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, 3-4 minutes on each side. • Remove pan from heat and add zest, onion chutney and 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