Jerk Salmon

Meanwhile, slice the kernels off the corn cob. TIP: you can do this in a large bowl to stop the kernels from flying everywhere! Finely chop the coriander. Juice the lime.

Heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the corn kernels and cook, tossing occasionally, for 5 minutes or until golden and lightly charred. Remove from the pan and transfer into a medium bowl. Add the coriander into the bowl with the corn along with a dash of the lime juice and a drizzle of olive oil. Season with salt and pepper and mix to combine.

Return the pan to a medium heat along with a drizzle of olive oil. Place the mild Caribbean jerk spice blend, a pinch of salt and a drizzle of olive oil into a medium bowl. Mix well, then add the salmon and toss to coat. Add the salmon to the hot pan, skin side down, and cook for 4-5 minutes on each side, or until cooked through. TIP: The jerk spice blend will char a little in the pan, don’t worry, this adds to the flavour!

While the salmon is cooking, combine the remaining lime juice with the mayonnaise.