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How to make Cajun salmon with sweet corn salsa

Yield = 4
Prep time: 0:15
Cook time: 0:10
Total time: 0:25

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 1 To 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 2 Combine 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 3 Cook the salmon on a high heat, skin side first, for 3 minutes each side.
  • Step 4 Serve the salsa over the salmon and top with the feta.