Wild salmon with corn and pepper salsa salad

Wild salmon with corn and pepper salsa salad

Wild salmon with corn & pepper salsa salad

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

  • Serves 2
  • Easy

Nutrition per serving

  • Calories 530
  • Carbohydrates 27
  • Saturated Fat 5
  • Sugar 12
  • Protein 29
  • Fat 32
  • Fiber 9
  • Salt 0.2

Ingredients

  • 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)

  • 2 tsp rapeseed oil

  • 2 wild salmon fillets

  • 1 corn on the cob, husk removed if attached

  • 1 red onion, finely chopped

  • 1 avocado, stoned, peeled and finely chopped

  • 1 red pepper, deseeded and finely chopped

  • 1 red chilli, halved, deseeded and chopped

  • ½ pack coriander, finely chopped

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.





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.