Jamaican Jerk-Baked Salmon with Yellow Rice and Yoghurt Dressing

Steps

1. oven to 200°C. Bring a full kettle to the boil.
2. Add rice, rice spice mix, boiling water and a pinch of salt to a medium pot and bring to the boil with a tight-fitting lid. Reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 5 minutes. Do not lift lid during cooking.
3. Combine jerk paste and first measure of yoghurt in a small bowl.
4. Pat salmon dry and remove any pin bones. Cut into 4 pieces and place on prepared tray, skin-side-down. Season with salt and evenly spread over Jamaican jerk mix. Bake for about 6 minutes for medium rare (depending on thickness), or until cooked to your liking.
5. While salmon cooks, grate carrot and set aside. Peel cucumber into long, thin ribbons, stopping when you reach the core (discard core).
6. Pour remaining water from kettle into a small pot and bring to the boil. Add peas and cook for about 2 minutes, until bright green and tender. Drain well. Fold carrot and peas through cooked yellow rice and season to taste with salt and pepper.
7. spoon yellow rice onto plates and top with a piece of Jamaican jerk-baked salmon and cucumber ribbons. Drizzle over remaining yoghurt.