Start with the rice - Heat the oil in a medium-sized saucepan and add the onion. Cook for 3-4 minutes in a medium heat until the onions starts to soften. Add in the garlic, paprika, turmeric, coriander and cardamom pods. Give it a stir and allow to cook for a minute.

Add in the rice and a crumbled stock cube. Stir until the stock cube is incorporated and then pour boiling water from the kettle over until the rice is covered by about 1cm of water. Stir once more and then leave to simmer gently for 15-18 minutes until the rice is tender. You may need to add a little more water if the pan starts to boil dry (but you shouldn't need to drain off any water at the end).

Whilst the rice is cooking, start on the salmon. Mix 1 and ½ tbsp of the oil with the sugar, garlic powder, paprika, salt and pepper. Press onto the flesh side of the salmon fillets.

Heat the remaining ½ tbsp. oil in a frying pan and place the salmon in the pan, skin-side-down. Cook for 3-4 minutes on a medium heat, then place under a grill (broiler) and continue to cook for another 4-5 minutes until the spicy coating is dark and caramelized and the salmon is cooked through. Remove from the grill.

Once the rice is cooked, remove the cardamom pods and discard. Stir in the green pepper, cherry tomatoes, feta, lemon juice, salt & pepper and the parsley.

Dish the rice onto 4 plates and top with a salmon fillet. You can also serve with Peach & Pineapple Salsa.