Wild salmon with corn & pepper salsa salad
- Preparation and cooking time
- Cook: -
- Serves 2
Marinate heart-healthy fish with spices and serve with colourful sweetcorn and avocado - vegetarians can use halloumi instead
For the spicy salmon
For the salsa salad
- STEP 1
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.
- STEP 2
Stir the spices, 1 tbsp lime juice and the oil into the garlic to make a spice rub, then use to coat the salmon.
- STEP 3
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.