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Main course · American

Grilled Salmon with Charred Corn and Avocado Salsa

30 min Serves 4 ~494 kcal/serving ~£10.50 (£2.63/serving) Dairy-freeGluten-freePescatarian

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Ingredients

  • 500 g salmon fillets
  • 2 corn on the cob
  • 1 avocado
  • 1 red onion, diced
  • 1 lime
  • 150 g cherry tomatoes
  • 10 g fresh coriander, chopped
  • 2 tbsp olive oil

Nutrition (per serving)

Calories
494 kcal
Protein
29.9 g
Carbohydrate
17.9 g
of which sugars
6.3 g
Fat
32.1 g
of which saturates
5.9 g
Fibre
6.5 g
Salt
0.23 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Heat a griddle pan. Brush the corn with a little of the olive oil and grill for 8-10 minutes, turning, until charred, then slice the kernels off.

  2. 2

    Season the salmon and grill for 4-5 minutes on each side until cooked through and flaking easily.

  3. 3

    Dice the cherry tomatoes and mix with the corn kernels, avocado, red onion, coriander and lime juice to make the salsa.

  4. 4

    Serve the salmon topped with the avocado salsa.

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