Grilled salmon with corn salad
3
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
This zingy salsa-like salad is a great match for salmon. A squeeze of lime also makes a refreshing change from traditional lemon.
Ingredients
Salmon, skin on
600 g, (4 x 150g fillets)
Corn
2 cob(s), large, cobs
Cherry tomatoes
250 g, quartered
Red onion
1 small, finely chopped
Avocado
1 medium, chopped
Fresh red chilli
1 whole, finely chopped
Fresh coriander
1 cup(s)
Fresh basil
1 cup(s), baby
Cos lettuce
180 g
Lime juice
1 tbs
Olive oil
1 tbs
Lime(s)
1 medium, wedges to serve
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat grill on high. Line grill tray with foil. Using a sharp knife, make diagonal cuts, 2–3cm apart, in the salmon skin. Lightly spray both sides of salmon with oil and place, skin-side up, on prepared tray. Grill for 2–3 minutes or until crisp. Turn salmon and grill for 5–6 minutes for medium or until cooked to your liking.
2
Meanwhile, boil, steam or microwave corn until tender. Cool slightly. Using a sharp knife, cut the kernels from each cob. Place kernels in a bowl. Add tomatoes, onion, avocado, chilli, coriander, basil and lettuce. Drizzle with oil and juice. Toss salad to combine. Season with salt and freshly ground black pepper.
3
Serve salmon with corn salad and lime wedges.
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