Wild salmon with corn & pepper salsa salad

Marinate heart-healthy fish with spices and serve with colourful sweetcorn and avocado – vegetarians can use halloumi instead

  • Prep:15 mins
    Cook:12 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 530
  • fat 32g
  • saturates 5g
  • carbs 27g
  • sugars 12g
  • fibre 9g
  • protein 29g
  • salt 0.2g


  • 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



If you're vegetarian, use the spice paste on slices of halloumi before griddling.

Choosing your salmon

Wild fish has a healthier footprint than farmed; it is also leaner and firmer (as the wild fish has had to swim against the tide) – so it can dry out if you are not careful.


  1. 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.

  2. Stir the spices, 1 tbsp lime juice and the oil into the garlic to make a spice rub, then use to coat the salmon.

  3. 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.

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