Chipotle Salmon with Mango Salsa

1. Mix the chipotle paste, olive oil and lime juice together, then coat the salmon fillets evenly. Leave to marinate for 10–20 minutes while you prepare everything else.

2. Cook the salmon in a preheated oven at 200°C (180°C fan) for 12-14 minutes, or until just cooked through and lightly caramelised. Alternatively, cook in a hot grill pan over medium-high heat. Set aside to rest briefly.

3. To make the salsa, gently combine the mango, red onion, avocado, red pepper, lime juice, coriander and a pinch of salt. Keep the avocado chunky and avoid overmixing so it stays fresh and textured.

4. For the dressing, stir the yoghurt, chipotle paste and lime juice together until smooth and creamy. Add a splash of water if you want a looser consistency for drizzling.

5. To assemble, divide the rice between two bowls. Top with the salmon, spoon over the mango avocado salsa, then drizzle with the chipotle yoghurt dressing. Finish with extra coriander.