This is a great recipe to serve for lunch or a light supper at this time of year – it’s fresh, zingy and packed with flavour. Serve with steamed white basmati & wild rice. If you can’t get a half side of salmon, you can do the same with fillets just reduce the cooking time.
I N G R E D I E N T S
A half side of salmon
1 x red chilli, finely sliced
1 x green pepper, diced
2 x Corn on the cob, shredded
3 x spring onions, chopped up
Big handful of coriander
60ml lime juice
2 tbsp extra virgin olive oil
Sea salt and black pepper
M E T H O D
- Pre-heat the oven to 180C fan, 200C static.
- Add the green pepper and corn to a baking tray – we use bake-o-glide to save on the washing up and it means you don’t need to add oil. If you don’t have a non-stick tray or bake-o-glide sheets, use a little olive oil. These will take around 30 minutes in a pre-heated oven.
- After the pepper and corn tray has been in the oven for around 10 minutes, place the salmon on a roasting tray or baking dish (again, we use bake-o-glide). Season with salt and pepper and bake in oven for around 20 minutes. We used a Meater probe and baked the salmon until it got to 62C internal temperature.
- While the salmon is cooking, put the coriander (reserve a few sprigs for garnishing), lime juice, spring onion and EVOO in a little blender and pulse into a sauce. Season with salt and pepper.
- Place the salmon on a serving plate, top with the grilled corn and green pepper, a few dollops of the sauce, fresh red chilli and fresh coriander.
Enjoy! The sauce is actually really good with chicken burgers too, or make it into a creamy dip by adding 1 ripe avocado.