Pineapple & Chilli Glazed Salmon, Avo & Corn Salsa With Brown Rice

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

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 20-25 min or until it's tender with a slight bite

Once cooked, drain, return it to the pot and keep covered until serving

Meanwhile, add your salmon fillet[s] to a baking paper-lined baking tray and spoon over half your pineapple & birds eye chilli sauce (you'll use the rest later!)

Season with a generous pinch of salt and pepper and put the tray in the oven for 14-15 min or until cooked through – this is your pineapple & chilli glazed salmon

Tip: Your fish is cooked once it turns opaque and flakes easily

While the salmon is cooking, heat a large, wide-based pan (preferably non-stick) over a high heat with a drizzle of vegetable oil

Drain your sweetcorn

Once the pan is hot, add the drained sweetcorn and cook for 2-3 min or until slightly charred

Once charred, set aside to cool slightly – this is your charred corn

Cut your avocado[s] in half lengthways, around the stone

Remove the stone[s] using a spoon, then scoop out the avocado flesh and dice finely

Roll your lime[s] with your hand on a hard surface (to release more juice) and cut into wedges

Chop most of your coriander finely, including the stalks (save some leaves for garnish!)

Trim, then slice your spring onion[s]

Combine the charred corn and diced avocado in a bowl with the chopped coriander, a squeeze of lime juice and a drizzle of olive oil

Add a pinch of salt and pepper – this is your avo & charred corn salsa

Combine the remaining pineapple & birds eye chilli sauce with a generous squeeze of lime and a generous pinch of sugar – this is your pineapple dressing