Marinate heart-healthy fish with spices and serve with colourful sweetcorn and avocado – vegetarians can use halloumi instead
Prep:15 mins
Serves 2
For the spicy salmon1 garlic clove½ tsp mild chilli powder½ tsp ground coriander¼ tsp ground cumin1 lime, grated zest and juice, plus wedges to serve (optional)2 tsp rapeseed oil2 wild salmon fillets
STEP 1Finely 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.STEP 2Stir the spices, 1 tbsp lime juice and the oil into the garlic to make a spice rub, then use to coat the salmon.STEP 3Mix 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.
