Transform salmon fillets with a wonderfully flavoursome spice rub, packed with cumin, coriander, paprika and cayenne pepper. Served alongside a refreshing, vibrant salsa this delicious and easy to prepare main is a great way to make the most of everyday ingredients.
For the salsa, preheat a barbecue or a grill to high, then rub the sweetcorn with olive oil and cook for about 8 minutes, turning now and then, until charred in places.
Set aside to cool, then cut the kernels off the cobs with a serrated knife. Combine with the red onion, chilli, avocado, lime and coriander, and season with salt and black pepper.
Mix the spice rub ingredients with a generous pinch of salt and black pepper. Spread out the spice rub on a plate and coat the salmon fillets, patting the mixture onto the flesh. Cook for about 3 minutes each side over a medium-hot barbecue, until burnished and cooked through. Alternatively, put the salmon, flesh-side down, in a large, dry frying pan over a medium heat and cook for 5 minutes, without disturbing, until blackened in places.
Turn the fillets and cook for a minute more, then turn off the heat and leave undisturbed for 4 minutes. Serve with the salsa.
Tip: If you want to use tinned sweetcorn, drain a 450g tin and toast the kernels in dry frying pan over a high heat, moving until they start to blacken. Allow to cool, then add to the salsa.
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