Blackened salmon with sweet corn and bean salad

Instructions

1 Combine all spice rub ingredients in a small bowl.

2 Preheat grill pan or barbecue hotplate to high. Coat salmon fillets evenly with spice rub.

3 Spray prepared salmon fillets and corn cobs with oil. Grill corn, turning, for 6-8 minutes or until tender and lightly charred. Remove from heat and leave to cool slightly. Grill salmon for 2-3 minutes each side or until cooked. Set blackened salmon aside.

4 Slice kernels from corn cobs with a sharp knife. Place kernels in a large salad bowl with kidney beans, spinach, celery, coriander, lime juice and olive oil. Toss well.

5 Divide salad among 4 plates, top each with a reserved salmon fillet and serve with half a lime.