Coconut Jerk Salmon & Corn Rice

• Meanwhile, rinse and drain rice. In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Drain sweetcorn. • Cook corn and half the garlic paste until fragrant, 1-2 minutes. Add rice, the water and a generous pinch of salt. Stir, then bring to the boil. • Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.

• In the last minute of salmon cook time, sprinkle with mild Caribbean jerk seasoning and stir in coconut milk and remaining garlic paste, gently turning salmon to coat. Simmer until reduced. • Meanwhile, roughly chop baby spinach leaves. Halve snacking tomatoes. • In a medium bowl, combine spinach, tomatoes and a drizzle of white wine vinegar and olive oil. Season.