Ingredients
• 1 tablespoon sweet paprika
• 1 teaspoon ground oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon ground white pepper
• 1/2 teaspoon ground black pepper
• Pinch of cayenne pepper
• 4 (about 200g each) salmon fillets, halved crossways
• 1 tablespoon olive oil
Corn salsa
• 2 corn cobs, husks and silks removed
• 2 spring onions, finely chopped
• 1 green capsicum, deseeded, finely chopped
• 2 ripe tomatoes, finely chopped
• 3 teaspoons fresh lemon juice
Method
1. To make the corn salsa, use a sharp knife to cut lengthways down the cobs to remove the kernels. Cook corn in a small saucepan of salted boiling water for 2 minutes or until tender. Refresh under cold running water. Drain well. Combine the corn, onion, capsicum, tomato and lemon juice in a medium bowl. Taste and season with salt and pepper.
2. Combine the paprika, oregano, thyme and combined pepper on a plate. Add salmon and turn to coat. Transfer to another plate.
3. Heat the oil in a large non-stick frying pan over medium-high heat. Add the salmon and cook for 2 minutes each side for medium or until cooked to your liking. Set aside for 5 minutes to rest.
4. Divide salmon among serving plates. Top with the corn salsa to serve.
