Blackened Salmon with Bean and Corn Salsa

Spice Rub

• 2 Tbsp dried onion flakes
• 1 Tbsp dried fennel seeds
• 1 Tbsp dried thyme
• 1 Tbsp dried sage
• 1 Tbsp smoked paprika
• 1 tsp black peppercorns
• 1 tsp fine sea salt
• 1 tsp garlic powder

Salmon and Salsa

• 4 fresh salmon fillets, skin on (approx. 135 g each)
• olive oil, for frying
• ½ - 1 fresh red chilli, deseeded if desired, to taste
• 5 spring onions, cut in pieces (2 cm)
• 15 g fresh coriander leaves
• 480 g ripe tomatoes, quartered
• ½ tsp fine sea salt
• 260 g tinned sweetcorn, drained
• 240 g tinned kidney beans, rinsed, drained (1 x 400 g tin)
• 3 limes, 30 g juice of 1 and 2 cut in wedges
• 1 avocado, large, sliced