Wild salmon with corn & pepper salsa salad
| Ingredients | 500kcalĀ | 3000kcalĀ |
|---|---|---|
| FOR THE SPICY SALMON: | Ā | Ā |
| Garlic Clove | 0.5 | 3 |
| Mild Chilli Powder | 1/4tsp | 1.5tsp |
| Ground Coriander | 1/4tsp | 1.5tsp |
| Ground Cumin | Pinch | 1/2tsp |
| Lime, grated zest and juice, plus wedges to serve | 1/2 | 3 |
| Rapeseed Oil | 1tsp | 6tsp |
| Wild Salmon Fillets | 1 | 6 |
| FOR THE SALSA SALAD: | Ā | Ā |
| Corn on the Cob | 1 | 6 |
| Red Onion | 1/2 | 3 |
| Avocado | 1/2 | 3 |
| Red Pepper | 1/2 | 3 |
| Red Chilli | 1/2 | 3 |
| Coriander | 1/4 of pack | 1 pack |
Ā
Single Meal; 1 Portion = 500 cal
Ā
Batch Cooking; 6 Portions = 3000 cal
Ā
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, 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.