1. Heat oven to 220° C and line an oven tray with baking paper.
2. Place salmon fillets, skin-side-down on prepared tray. Spoon jerk marinade over flesh side of salmon and leave at room temp for 15 minutes. Bake in the oven until just cooked through, 6 to 8 minutes. The salmon should still be ever so slightly pink in the middle (it is best slightly under-done).
3. Gently combine all salsa ingredients together and season to taste with salt.

To make coconut rice, combine 2 cups long grain rice, 1 cup water, 2 cups coconut milk and a pinch of salt in a pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.

To make jerk marinade, place 4 spring onions, chopped, 3 tablespoons chopped thyme, 1 inch ginger, peeled and chopped, 1 tablespoon ground allspice, 2 tablespoons brown sugar, juice of 2 limes, 1 tablespoon tomato paste, 4 tablespoons oil, 2 large red chillies and 1 teaspoon salt in a food processor and blend until smooth.