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Wild salmon with corn & pepper salsa salad

Wild salmon with corn & pepper salsa salad

Rating: 5 out of 5.9 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • Easy
  • Serves 2

Marinate heart-healthy fish with spices and serve with colourful sweetcorn and avocado - vegetarians can use halloumi instead

  • Gluten-free
Nutrition: per serving
NutrientUnit
kcal530
fat32g
saturates5g
carbs27g
sugars12g
fibre9g
protein29g
salt0.2g
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Ingredients

For the spicy salmon

For the salsa salad

Method

  • 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.

RECIPE TIPS
HALLOUMI

If you're vegetarian, use the spice paste on slices of halloumi before griddling.

CHOOSING YOUR SALMON

Wild 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.

Goes well with

Recipe from Good Food magazine, June 2015

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Overall rating

Rating: 5 out of 5.9 ratings

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