Step 1 Preheat grill pan or barbecue hotplate to high. Coat salmon fillets evenly with spice rub.
Step 2 Spray prepared salmon fillets and corn cobs with olive 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 per side, or until cooked. Set blackened salmon aside.
Step 3 Slice kernels from corn cobs with a sharp knife. Place kernels in a large salad bowl with kidney beans, spinach, celery, coriander leaves, lime juice and olive oil; toss well to combine.
Step 4 Divide salad among 4 plates, top each with a reserved salmon fillet and serve with half a lime.
This hot herb blend also adds kick to grilled chicken.
Combine 1 teaspoon dried thyme, 1 teaspoon dried oregano, 2 teaspoons sweet paprika, 1/2 tablespoon brown sugar, 1 pinch cayenne pepper and 1/4 teaspoon cracked black pepper in a small bowl.
