Wild salmon with corn & pepper salsa salad

3 of 5-a-day fibre folate summer summer clean eating plan vitamin c

N/A

Source

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

Method

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.