Prepare the salmon first. Using kitchen tweezers, remove any bones. Then, using a sharp knife, remove the skin (watch my video recipe for details). To portion the fish, first slice it lengthwise, then across to make large cubes. Transfer the salmon into a large bowl.

Season the salmon with a generous amount of salt and ground black pepper. Add the remaining seasonings and gently toss the salmon to coat it in the seasonings. Preheat a large, non-stick frying pan and add a drizzle of olive oil. Fry the salmon in small batches and avoid overcrowding the pan! Fry the salmon for a few minutes on each side, turning when a nice golden sear forms.

Remove salmon onto a plate lined with paper towels to absorb the excess oil. Keep warm.

For the salad, simple toss together the romaine lettuce, corn, chopped avocado and Green Goddess salad dressing.

To serve, simply place 6 to 8 pieces of salmon on top of a generous plate of salad. I recommend serving the salmon warm for best taste.