Caribbean Salmon & Mango Salsa

• Meanwhile, drain sweetcorn (see ingredients). Drain tinned mango (see ingredients) and roughly chop. Roughly chop cucumber and coriander. Finely chop garlic. Thinly slice radish. Halve any thicker baby broccoli stalks. • Pat salmon dry with paper towel. In a medium bowl, combine mild Caribbean jerk seasoning and a drizzle of olive oil. Add salmon and gently turn to coat.

• Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a bowl. • Return the frying pan to medium-high heat with a drizzle of olive oil. Cook baby broccoli until tender, 4-5 minutes. • Add garlic and cook until fragrant, 1 minute. Season to taste. Transfer to a plate and cover to keep warm.

TIP: Cover the pan with a lid if the kernels are “popping” out.

• Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. • Remove the pan from heat, then add sweet chilli sauce and a splash of water and gently turn the salmon to coat.

• While the salmon is cooking, add radish, tinned mango, cucumber, coriander and a drizzle of white wine vinegar and olive oil in a large bowl. Toss to combine and season to taste. • To the coconut rice, stir through charred corn.