4 skinless salmon fillets, about 175 g (6 oz) each
1 tablespoon Jamaican jerk seasoning
4 corn on the cobs, halved
3 tablespoons olive oil
1 red onion, sliced
250 g (8 oz) okra, trimmed
50 g (2 oz) butter
1/2 teaspoon paprika
1/2 teaspoon ground nutmeg
Rub each of the salmon fillets with the Jamaican jerk seasoning and set aside.
Bring a large saucepan of lightly salted water to the boil and cook the corn on the cob pieces for 15 minutes until tender.
Heat 2 tablespoons of the oil in a large, heavy-based saucepan and cook the onion over a medium heat, stirring frequently, for 2 minutes. Add the okra and cook, stirring frequently, for 4 minutes until beginning to soften. Drain the cobs well, add to the pan with the butter and spices and toss for a further 2–3 minutes until lightly browned in places.
Meanwhile, heat the remaining tablespoon of oil in a large, heavy-based frying pan and cook the salmon fillets, spice-side down, over a medium heat for 3–4 minutes, then turn over and cook for a further 2 minutes until cooked through. Serve hot with the corn and okra mixture.