I love the textures in this salad. Try and use the freshest sweetcorn you can find as then there is no need to cook it and it’s deliciously sweet and crunchy.
590 CALORIES | 43G FAT | 7.5G SATURATES | 11G CARBS | 4G SUGAR | 0.2G SALT | 37G PROTEIN | 4.5G FIBRE
SERVES 4
for the salad
4 ears fresh sweetcorn, kernels removed from cob
10 cherry tomatoes, halved
1 small avocado, peeled, destoned and diced
½ red onion, finely chopped
a large handful of fresh coriander, finely chopped
2 tablespoons extra virgin olive oil
2 tablespoons champagne vinegar
2 tablespoons red wine vinegar
for the salmon
4 x 160g boneless, skinless salmon fillets
½ tablespoon extra virgin olive oil
sea salt and freshly ground black pepper
½ lemon
1. Preheat the grill to medium.
2. Place the corn, tomatoes, avocado, onion, coriander, oil and vinegars in a large bowl and toss gently to combine. Set aside.
3. Lightly brush each salmon fillet all over with a little olive oil and season to taste. Place the fillets under the grill and cook for about 4–5 minutes on each side.
4. Fork the cooked salmon into small chunks so you can see the juicy pink flesh and squeeze over a little lemon.
5. Divide the salad between four serving bowls, lay the salmon on top and serve immediately while the fish is still warm.
