WILD SALMON WITH CORN & PEPPER SALSA SALAD

Wild salmon with corn & pepper salsa salad image

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

Provided by Sara Buenfeld

Categories Dinner, Fish Course, Lunch, Main course, Supper

Time 27m

Number Of Ingredients 13

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

Steps:

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.

Nutrition Facts : Calories 530 calories, Fat 32 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 12 grams sugar, Fiber 9 grams fiber, Protein 29 grams protein, Sodium 0.2 milligram of sodium