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Alex Wood

Pan-Fried Salmon with Sweet Corn & Avo Salsa

5 from 2 votes
This salmon and salsa is a favourite amongst the 28ers, give it a try and you'll see why.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2
Course: Dinner, Lunch, Main Course
Cuisine: Australian
Calories: 511.1
Ingredients Method

Ingredients
  

  • 240 g salmon fillets cooked thoroughly for pregnancy
  • 1 teaspoon extra-virgin olive oil
  • salt and pepper to taste
Sweet Corn & Avocado Salad
  • 150 g corn kernels tinned
  • 12 cherry tomatoes halved
  • 1/2 avocado diced
  • 4 tablespoons red onion diced
  • 4 tablespoons fresh coriander chopped
  • 1/2 tablespoon extra-virgin olive oil
  • 1 teaspoon red wine vinegar
  • Salt to taste
  • Pepper to taste
To Serve
  • 1/2 lemon

Method
 

  1. Place all salad ingredients in a bowl and toss gently. Set it aside while you cook the salmon.
  2. Heat a fry pan to medium-high heat.
  3. Coat the salmon in oil and season both sides with salt and pepper.
  4. Cook salmon skin side down for 2-4 minutes depending on thickness.
  5. Turn and cook other side for a few minutes until cooked. It should flake easily with a fork and still be a little pink in the centre.
  6. Divide the salad between two plates and serve each with 1 fillet of salmon.
  7. Drizzle over the lemon juice to serve.
  8. Serve salmon with the salad and a wedge of lemon.