About the Recipe
This dish perfectly balances the rich, buttery texture of salmon with the sweet crunch of corn and the zing of fresh peppers. It is also a powerhouse of nutrition. Whether you’re looking for a light summer meal or a healthy weeknight dinner, this dish ticks all the boxes.
Ingredients
For the Spiced Salmon
2Â Garlic Cloves
½ Tsp Chilli Powder
½ Tsp Ground Coriander
¼ Tsp Ground Cumin
2Â Limes, grated zest and juice, plus wedges to serve
2 Tbsp Rapeseed Oil
500g Salmon fillet, cut into 2
For the Salsa Salad
200g Sweetcorn
1Â Red Onion, finely chopped
1Â Avocado ,stoned, peeled and chopped
1Â Red Pepper, deseeded and finely chopped
1Â Green Pepper, deseeded and finely chopped
1Â Red Chilli halved, deseeded and chopped
2 Tomatoes, deseeded and chopped
10g Coriander, finely chopped
Preparation
Finely grate the Garlic into a bowl for the spice rub
Stir the spices, juice of 1 Lime and the Oil into the Garlic to make a spice rub
Coat the salmon with the prepared rub
Mix the Lime zest and juice into the Corn and stir in all the remaining ingredients
Heat a frying pan and cook the salmon for 4 minutes 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
Serve with a side of Fries (optional)