Summer salmon with charred lime corn

Instructions

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1 Lightly spray a barbecue hotplate or chargrill pan with olive oil and heat over high heat. Add corn and lime, cut-side down, and cook, turning cobs occasionally, for 7 minutes or until corn is tender and cooked, and lime is charred.

2 Meanwhile, place a large frying pan over medium heat. Sprinkle salmon with spice mix, lightly spray with oil, then add to pan and cook for 5 minutes each side or until cooked through.

3 Divide salmon among four serving plates. Sprinkle over spring onion, jalapeño and avocado. Serve with slaw, corn cobs and lime wedges.