Corn and avocado salsa is perfectly paired with the spicy Cajun salmon in this healthy dinner idea.
Ingredients
- 4 salmon fillets, skin on (about 200g each)
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- Olive oil, to grease
- Salt & freshly ground pepper
- 100g feta, crumbled
- Salsa
- 500g sweet corn, husk and silk removed
- 1 tomato, diced
- 1 Lebanese cucumber, diced
- 1/4 red onion, diced
- 1/2 avocado, flesh chopped
- 2 tablespoons fresh coriander leaves
- 1/2 lime, juiced
Method
- Step 1To make the salsa, brush the corn with oil. Heat a frying pan over medium-high heat and cook the corn, turning, for about 5 minutes, until the corn is tender. Stand a cob on one end and slice downwards with a knife as close as possible to the cob to remove the kernels. Combine the corn kernels, tomato, cucumber, red onion, avocado, coriander and lime juice. Set aside.
- Step 2Combine the cumin and cayenne pepper. Rub both sides of salmon fillets with oil. Season with salt and pepper and sprinkle over the spice mixture.
- Step 3Cook the salmon on a high heat, skin side first, for 3 minutes each side.
- Step 4Serve the salsa over the salmon and top with the feta.
- High fibre
- Low carb
- Low sugar
- Lower gi
Nutrition
2387 kj
Energy
32g
Fat Total
10g
Saturated Fat
10g
Fibre
49g
Protein
119mg
Cholesterol
357.49mg
Sodium
7g
Carbs (sugar)
18g
Carbs (total)
All nutrition values are per serve
- Author: Gemma Purcell
- Image credit: Louise Lister
- Publication: Fresh Living
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