For the spicy salmon
- 1 garlic clove
- ½ tsp mild chilli powder
- ½ tsp ground coriander
- ¼ tsp ground cumin
- 1 lime, grated zest and juice, plus wedges to serve (optional)
The same shape, but smaller than…
- 2 tsp rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 2 wild salmon fillets
For the salsa salad
- 1 corn on the cob, husk removed if attached
- 1 red onion, finely chopped
- 1 avocado, stoned, peeled and finely chopped
Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…
- 1 red pepper, deseeded and finely chopped
- 1 red chilli, halved, deseeded and chopped
- ½ pack coriander, finely chopped
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.
HalloumiIf you're vegetarian, use the spice paste on slices of halloumi before griddling.
Choosing your salmonWild fish has a healthier footprint than farmed; it is also leaner and firmer (as the wild fish has had to swim against the tide) – so it can dry out if you are not careful.