Wild salmon with corn & pepper salsa salad
|FOR THE SPICY SALMON:|
|Mild Chilli Powder||1/4tsp||1.5tsp|
|Lime, grated zest and juice, plus wedges to serve||1/2||3|
|Wild Salmon Fillets||1||6|
|FOR THE SALSA SALAD:|
|Corn on the Cob||1||6|
|Coriander||1/4 of pack||1 pack|
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, add 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.