Ingredients

For the spicy salmon
1 garlic clove
½ tsp mild chilli powder
½ tsp ground coriander
¼ tsp ground cumin
1 lime
grated zest and juice, plus wedges to serve (optional)
2 tsp rapeseed oil
2 wild salmon fillets
For the salsa salad
1 corn on the cob
husk removed if attached
1 red onion
finely chopped
1 avocado
stoned, peeled and finely chopped
1 red pepper
deseeded and finely chopped
1 red chilli
halved, deseeded and chopped
½ pack coriander
finely chopped

Method
step 1
Finely grate the garlic into a bowl for the spice rub. Boil the corn for the salsa salad for 6-8 mins until tender, then drain and cut off the kernels with a sharp knife.

step 2
Stir the spices, 1 tbsp lime juice and the oil into the garlic to make a spice rub, then use to coat the salmon.

step 3
Mix the remaining lime zest and juice into the corn and stir in all the remaining ingredients. Heat a frying pan and cook the salmon for 2 mins each side so that it is still a little pink in the centre. Serve with the salsa salad with extra lime wedges, if you like, for squeezing over.