Whole foods recipe for 2 people, takes only 10 mins; recipe has garlic clove, chilli powder, ground coriander, ground cumin, lime, rapeseed oil, salmon fillet, corn on the cob, red onion, avocado, red pepper, red chilli and coriander.
Wild salmon with corn & pepper salsa salad
Course: Whole foods
Servings
2
servings
Prep time
15 mins
Ingredients
- Garlic Clove: 1 garlic clove
- Chilli Powder: 1/2 tsp mild chilli powder
- Ground Coriander: 1/2 tsp ground coriander
- Ground Cumin: 1/4 tsp ground cumin
- Lime: 1 lime, grated zest and juice, plus wedges to serve (optional)
- Rapeseed Oil: 2 tsp rapeseed oil
- Salmon Fillet: 2 wild salmon fillets
- Corn On The Cob: 1 corn on the cob, husk removed if attached
- Red Onion: 1 red onion, finely chopped
- Avocado: 1 avocado, stoned, peeled and finely chopped
- Red Pepper: 1 red pepper, deseeded and finely chopped
- Red Chilli: 1 red chilli, halved, deseeded and chopped
- Coriander: 1/2 pack coriander, finely chopped
Directions
- Finely grate the garlic into a bowl for the spice rub. Boil the corn for the salsa salad for 6-8 mins until tender, then drain and cut off the kernels with a sharp knife.
- Stir the spices, 1 tbsp lime juice and the oil into the garlic to make a spice rub, then use to coat the salmon.
- Mix the remaining lime zest and juice into the corn and stir in all the remaining ingredients. Heat a frying pan and cook the salmon for 2 mins each side so that it is still a little pink in the centre. Serve with the salsa salad with extra lime wedges, if you like, for squeezing over.
