Jerk-Spiced Double Salmon, Coconut Brown Rice And Spicy Mango Salad

Take 1 tsp [1 1/2 tsp] [2 tsp] butter out of the fridge and set aside to soften

Rinse your brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for an initial 20-25 min or until it's almost cooked

Once almost cooked, drain and return it to the pot

Top, tail and peel your mango[es]

Stand your mango[es] upright and very carefully slice the flesh away from the stone[s]

Tip: If you feel resistance against your knife, it means you are hitting the stone

Dice the mango flesh finely, discarding the stone[s]

Zest half your lime[s] (try to grate lightly with a micro-plane or sharp box grater and avoid grating the white pith, as this is very bitter)

Trim, then slice your spring onion[s] finely

Wash your lettuce, then pat it dry with kitchen paper and roughly shred

Cut your green chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely

Chop your creamed coconut very finely

Drain and rinse your black beans

Add the chopped mango to a bowl with the shredded lettuce, sliced spring onion and chopped green chilli

Add the lime zest with the juice of half your lime[s], a drizzle of olive oil and a pinch of salt and pepper and toss together – this is your mango & lime salad

Cut the remaining lime into wedges

Combine the softened butter with your jerk paste – this is your jerk butter

Once the rice is cooked, add the chopped creamed coconut and drained black beans to the pot with a splash of cold water and a generous pinch of salt

Cover with a lid and cook over a low heat, stirring occasionally, for 7-8 min or until the coconut has melted and the water has absorbed – this is your coconut rice

Tip: Add a splash of water if its looking a little dry!

Meanwhile, heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat, once hot, add your salmon fillet[s], season with a pinch of salt and pepper and cook for 9-10 min, turning once halfway, or until cooked through

Tip: Your salmon is cooked through when it's opaque and flakes easily

(Doubled your protein? Use 2 pans!)

Once the salmon is cooked, carefully spread the jerk butter over the salmon with the back of a spoon and cook for a final 1-2 min or until the butter has melted over the salmon – this is your jerk-spiced salmon

(Doubled your protein? Use 2 pans!)