Here I say to use 1 red chilli but remember, this should be subject to your taste so if you don't like things hot just use half and if you want a spicy kick, use 2.  What you should get into the habit of doing is tasting a small amount of chilli so you know how hot it is. 

Ingredients
Salmon fillets, 1 per person 
1 tsp olive oil 

For the salsa: 
1 corn on the cob or 1 small tin of sweet corn or 150g of frozen defrosted 
1 tsp olive oil (if using a cob) 
½ tsp caster sugar 
1 lime, juiced 
1 red onion, finely diced 
1 red chilli, very finely diced 
2 avocados 
handful parsley, very finely chopped (optional) 
Salt and pepper  

For the spice rub: 
1 tsp ground cumin 
1 tsp ground coriander 
½ tsp paprika 
½ tsp caster sugar  
½ tsp chilli powder 
1 tsp oregano 
1 tsp salt 
Grind of fresh black pepper 

Lime mayonnaise: 
2 tbsp mayonnaise  
4 tbsp sour cream (if you don't want to get sour cream for this then just you can just use mayo although it is much better with sour cream) 
1 lime, juice and zest 
Salt to taste

Method
Light your coals about half an hour before you want to eat.  Cooking over fire takes some practice but as a general rule of thumb only start to cook when of the flames are gone.  Corn should be cooked when the flames have just died down and the heat searing. 

Start with the corn. You need to char the corn as this will add a lovely dimension to it. If you have cobs then rub the with olive oil and cook ideally on the braai (BBQ) or under the grill until nicely charred but not burnt. This will take around 10-15 minutes to colour all sides. If you are not using cobs then skip this step. 

Meanwhile mix the spice rub ingredients together and press into the salmon ensuring they are completely covered. Lightly oil a piece of foil and place the fillets on the top skin side down. If you do not have skin just put the side that did have skin down so the top is perfectly pink. 

After the corn has been on the braai for 10 mins put the salmon on to cook keeping it on the foil, the salmon will cook better on a less intense heat. The salmon will take around 13 mins although will depend on the thickness of the fillets. For the first 8 mins try not to move the fillet because you do not want it to start to break up. The aim is to move and turn only once. Alternatively place under a preheated medium hot grill. 

Into a bowl add the sugar and lime juice and stir together so that the sugar dissolves.  Add all the other salsa ingredients and stir.  Cut the avocados into fairly small chunks and add to the bowl, stir to ensure the avocados are covered in lime juice as this will stop them discolouring. 

To finish the salsa, cut the kernels off the cobs by standing the corn up straight, putting your knife at the top and sliding down, keep turning and repeating until the corn is stripped. Add the corn to the salsa and stir to combine. 

Serve as soon as the salmon comes off of the braai.  If you want the plate to look lovely put a circular smear of the mayo dressing, put the salsa in the middle of the smear and the salmon served over the top. 

- Original recipe by Tescos