Preheat the oven to 150C.
Cut the salmon into 2cm cubes.
Season the fish with pepper, and 2 tbsp olive oil and the sesame oil.
Steam the corn cobs for 3 minutes, leave to cool then remove the kernels from the cob.
Mix the lime juice, spring onion, coriander leaves, chilli, corn and coconut together in a bowl.
Heat the remaining olive oil in a non stick sauce pan and brown the salmon on all sides.
Tranfer fish to a greased oven dish and bake in the preheated oven for 5 minutes.
Serve the salmon over the salsa, drizzle soy sauce over the top and top with sesame seeds.
Serve with steamed bok choy.