Grilled salmon, corn and basil salad
2 cob(s), large, cobs, husks removed
300 g, (2x150g fillets)
Mixed salad leaves
½ cup(s), leaves
- Preheat a chargrill or barbecue flat plate over high heat. Place corn in a microwave-safe dish and microwave, covered, on High (100%) for 2 minutes or until tender. Cool.
- Cook salmon for 1 minute each side or until golden but still slightly pink inside. Transfer to a plate. Loosely cover with foil and set aside to rest for 2-3 minutes. Cook corn, turning occasionally, for 3 minutes or until lightly charred.
- Holding corn upright in a large bowl, remove kernels with a sharp knife. Discard cob. Add salad leaves, basil and juice to corn. Flake salmon over salad and gently toss to combine. Season with pepper to serve.
ADD IT: 200g cherry tomatoes (halved) in Step 3. SWAP IT: Salmon for a 425g can tuna in springwater (drained, flaked). Omit cooking.