Maple Memphis Salmon Nuggets with Pickle Slaw and Rice

600 g skinless salmon fillets, cut into 3 cm cubes

1.5 tbsp The Spice People Memphis Smokey BBQ Rub

2 tbsp maple syrup

1 tbsp olive oil

300 g jasmine rice

250 g white cabbage, finely shredded

100 g dill pickles, thinly sliced

2 tbsp pickle brine from the jar

60 g Greek yoghurt

2 spring onions, thinly sliced

Handful parsley, roughly chopped

Cook the rice according to the packet instructions.

Toss the salmon with the Memphis Smokey BBQ Rub, maple syrup and olive oil until evenly coated.

Air fry the salmon at 200°C in a single layer until caramelised at the edges and just cooked through.

Toss the cabbage, pickles, spring onion and parsley with the pickle brine and yoghurt. Season to taste.

Serve the salmon nuggets over the rice with the pickle slaw alongside.