Chilli & Lime Salmon on Smoky Chipotle Rice with Sweetcorn Salsa

Ingredients | Serves 2:

• 1 pouch of Nice Rice Smoky Chipotle
• 2 skin-on salmon fillets
• 2 tbsp sweet chilli jam
• 1 lime (zest and juice)
• 1 tin of sweetcorn (drained)
• 1/2 red onion (finely chopped)
• 1 green chilli (finely chopped, seeds removed for less heat)
• 6 cherry tomatoes (diced)
• A small bunch of fresh coriander (roughly chopped)
• 1 tbsp olive oil
• Salt and pepper to taste

Method

1. Heat a dry frying pan over medium-high heat. Add the drained sweetcorn and toast for 2-3 minutes until slightly charred. Remove from the pan and set aside.
   
   
2. In a bowl, combine the toasted sweetcorn, red onion, green chilli, cherry tomatoes, and most of the chopped coriander (reserve some for garnish). Squeeze the juice of half a lime over the mixture, drizzle with olive oil, and season with salt and pepper. Mix well and set aside.
   
   
3. In a small bowl, mix the sweet chilli jam, honey, the zest and juice of 1 lime, and a pinch of salt. Stir to form the glaze. 
   
   
4. Heat a non-stick frying pan over medium heat. Add a drizzle of olive oil.
   
   
5. Place the salmon fillets skin-side down in the pan. Cook for 3-4 minutes until the skin is crispy. Flip the fillets and cook for another 2-3 minutes, brushing with the glaze to finish. 
   
   
6. Heat the Smoky Chipotle Rice pouch according to the package instructions. 
   
   
7. Divide the warmed Chipotle Rice between two serving plates. Place a salmon fillet on top of each portion of rice. Spoon the sweetcorn salsa generously over the top and garnish with coriander and a wedge of lime.