Cajun blackened salmon with fresh sweetcorn salsa

Method
Prep:15min  ›  Cook:15min  ›  Ready in:30min 

1. Combine the thyme, oregano, coriander, cumin, sweet paprika and hot paprika. Shake spices out evenly onto a plate. Coat the salmon in olive oil then gently roll through the spices to ensure a thick coating of spice on the fish. Set aside.
2. Steam the sweetcorn cobs until just cooked, then strip the kernels from the cobs. Dice the pepper and onion so the pieces are roughly the size of the sweetcorn kernels.
3. Preheat the oven to 160 C / Gas 3. Heat some oil in a pan (preferably a non-stick frying pan) over medium-high heat. When the oil is HOT gently place each salmon fillet in the pan. If your pan is not big enough, then do this in batches. NOTE: this step will create smoke as part of the cajun blackening process!
4. Depending on the thickness of the salmon, cook each fillet for approximately 2-4 minutes on each side (approximately 2 minutes for every 2.5cm measured at the thickest part of the fillet).
5. Do not move or shuffle the salmon in the pan, just leave it to cook. After the first 2-4 minutes on the first side, gently flip the fillet and cook for an additional 2-4 minutes on the other side. Remove the fillets from the pan and place on foil in the oven while making the salsa.
6. To make the salsa, heat some oil in another non-stick frying pan or wok over medium-high heat. When hot add the onion and saute until it begins to soften.
7. Add the sweetcorn and pepper and toss until aromatic and starting to soften. Remove from heat and toss through the coriander. Juice 2 of the limes and toss this juice through the salsa until all ingredients are well combined.
8. Remove the salmon from the oven. Serve the salmon on a bed of the fresh Mexican salsa with lime wedges from the remaining lime. ENJOY!

Substitution

You can use tinned or frozen sweetcorn kernels if the fresh cobs are out of season, but it's nowhere near as nice!
The Cajun coating also works for other fish or chicken very well.