Wild salmon with corn & pepper salsa salad

Wild salmon with corn & pepper salsa salad

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(5 ratings)

Prep: 15 mins Cook: 10 mins - 12 mins

Easy

Serves 2

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

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal530
  • fat32g
  • saturates5g
  • carbs27g
  • sugars12g
  • fibre9g
  • protein29g
  • salt0.2g
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Ingredients

    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)
      Lime

      Lime

      ly-m

      The same shape, but smaller than…

    • 2 tsp rapeseed oil
      Rapeseed oil

      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
      Avocado

      Avocado

      av-oh-car-doh

      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

    Method

    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.

    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.

    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.

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    Comments, questions and tips

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    C.Geary
    15th May, 2016
    5.05
    Marvelous recipe! The spices in the fish paired perfectly with the salad. I added tomato and tomatillos to the salad because I had some on hand. My mother and I thoroughly enjoyed this dish and will make it again!
    SMP
    28th Apr, 2016
    5.05
    This is quick and easy and tastes amazing. I used olive oil as I didn't have rapeseed and it tasted great. I wouldn't change anything.
    lizleicester
    29th Aug, 2015
    3.8
    Wonderful salsa which I served with a large poached salmon. I used yellow peppers as well as red ones but the look was a bit yellow with all the corn so I'd try harder to get red peppers next time.
    cook222
    11th Aug, 2015
    5.05
    This is a lovely, fresh, summery meal that's very quick to put together. I've made the salsa with tomato and yellow pepper and it works just as well. I cut way down on the red onion for personal taste.
    Lulu6
    23rd Jun, 2015
    3.8
    I made this on the weekend for supper and it was pretty lovely. There's only me but I made a whole batch of spice rub for one fillet and it wasn't too much - if you are making two fillets I would double the spice rub recipe. But the salsa salad really surprised me! It was very tasty even though it only had a lime juice 'dressing'. I used canned (no salt or sugar) corn and I used probably less than a quarter of the onion they suggest because I'm not a huge fan. It was perfect and I will definitely make the salad again.
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