Mix the maple syrup and spices together in a small bowl.

Put the salmon into a large dish then spread the maple syrup and spice mix evenly all over the salmon. Leave in the fridge to marinate for at least 2 hours, or overnight if you have the time.

While the fish marinates, prepare the salsa and onion rice. Peel and chop the pineapple into small chunks.

Deseed and finely chop the chilli and roughly chop the coriander.

Combine all the salsa ingredients in a bowl and season with salt and pepper.

Thinly slice the onions for the rice.

Heat the oil in a large pan and fry the onions over a medium heat for 12–15 minutes, stirring, until caramelised and sticky.

Stir in the rice then pour over 1 litre of water and season with salt and pepper. Cover and bring to the boil, then reduce the heat and simmer for 12 minutes.

Remove from the heat and leave to stand, covered, for 5 minutes. Fluff up with a fork and stir in the herbs.

Meanwhile, preheat the grill to high. Line the grill tray with foil and grease well then place the salmon, skin-side up, on the tray.

Grill for 3–4 minutes until the skin is crispy then flip over and grill for 5 minutes until just cooked and golden brown.

Serve the salmon with the salsa and caramelised onion rice.