Wild salmon with corn & pepper salsa salad

Indulge in the flavors of wild salmon paired with a vibrant corn and pepper salsa in this refreshing and zesty salad. Perfect for a light and satisfying meal.

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

Instructions:

1. Grate the garlic finely in a bowl to prepare the spice rub. Cook the corn for the salsa salad in boiling water for 6-8 minutes until it is soft, then strain it and remove the kernels using a sharp knife.
2. Combine the spices, 1 tablespoon of lime juice, and oil with the grated garlic to create a spice rub, then apply it on the salmon.
3. Incorporate the rest of the lime zest and juice with the corn, and add all the other ingredients. Heat up a skillet and cook the salmon for 2 minutes on each side until it remains slightly pink in the middle. Serve it with the salsa salad and additional lime wedges for squeezing, if desired.

Summary:

• Calories: 1268 kcal
• Fat: 57 g
• Protein: 172 g
• Carbs: 9 g
• Potassium: 3478 mg
• Magnesium: 257 mg