Season the salmon with the cajun spice and a pinch of salt. Add the quinoa to a saucepan pan and cover with water and season with salt or a stock cube if you have one. Bring to the boil, cover with a lid and simmer for 10 minutes, until of the water has all been absorbed and the quinoa is tender.

Set a large frying pan (or griddle) over a high heat. Lightly rub the corn on the cob with a little oil and place them into the hot pan. Cook for 5-6 minutes, turning regularly, until the corn is nicely charred and starting to pop. You can do this effectively over a naked flame if you have a gas hob, which will give you a smoky flavour or on the bbq. Remove from the pan, shave off the kernels using a sharp knife, and add these to the cooked quinoa. NB, if you are having trouble charring your corn, shave the raw kernels from the cob and place the, into the hot frying pan with a drizzle of oil. Leave them undisturbed for 3 minutes before stirring and cooking for a further 3 min

Peel and dice the avocado and add to the quinoa along with half the lime juice, half the olive oil and the crumbled feta. Cut the remaining lime into quarters.

Add the remaining olive oil to the frying pan. Once hot, add the salmon, skin side down and cook for 3 minutes before turning over and cooking for a further 3-4 minutes, until just cooked. The idea is to slightly char the outside of the salmon, so make sure the heat is nice and high. Divide the salmon between the plates, along with the quinoa salad, a wedge of lime and some chopped coriander (if using).