Pineapple & Chilli Glazed Salmon With Avo & Charred Corn Salsa

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

Add your white long grain rice to a pot with a lid with 225ml [300ml] [450ml] cold water and a generous pinch of salt and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked, then once done, remove from the heat and set aside (lid on) to steam 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