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Wild Salmon with Corn and Pepper Salsa Salad

This is one of the best new salmon recipes we have tried in a long time and you know we eat a lot of salmon! A lovely combination of spices and a fresh punch of lime juice are rubbed into the salmon before cooking or grilling. The salad is a perfect compliment of lime zest, corn, red peppers, red onions, avocado, and cilantro. This will be quick in becoming a new favorite!

Wild Salmon with Corn and Pepper Salsa Salad

For the Spicy Salmon:

1 garlic clove
½ tsp. mild chili powder
½ tsp. ground coriander
¼ tsp. ground cumin
1 lime, grated zest and juice
2 tsp. vegetable oil
2 wild salmon fillets

For the Salsa Salad:

1 corn on the cob, husk removed
1 small red onion, finely chopped
1 avocado, stoned, peeled and chopped
1 red pepper, deseeded and chopped
1 red chili, deseeded and chopped
fresh cilantro, chopped, to taste

Boil the corn for the salsa salad for 6-8 minutes until tender, then drain and set aside to cool.

Finely grate the garlic into a small bowl for the spice rub. Stir in the spices, 1 tbs. lime juice, and the oil, then rub over the salmon. Set aside.

Cut the kernels off the corn cobs using a sharp knife. Mix with the remaining lime juice and the zest, then add the remaining salad ingredients and toss well.

Heat a skillet and add the oil. Cook the salmon for 3-4 minutes per side, or until cooked through. (You can also grill the salmon.) Serve with the salsa salad.

 

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