Cook the rice in boiling and lightly salted water.

Peel and quarter the pineapple, remove the hard stalk and cut into slices.

Clean, wash and spin dry the rocket.

Halve the cucumber lengthways and cut into slices.

Finely dice the onion and then sauté in 1 tablespoon of hot oil.

Add curry and roast briefly.

Then stir in lime juice, yogurt and mayonnaise in a bowl, season with salt and chili flakes.

Heat the remaining oil and butter in the pan.

Salt the salmon and fry for 3-4 minutes on each side over a medium heat

Tear up the salmon with two forks and spread over the rice with rocket, cucumber and pineapple.

Then drizzle some sauce over it, serve the remaining sauce separately.