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Pan-Fried Salmon with Sweet Corn & Avo Salsa
Alex Wood
This salmon and salsa is a favourite amongst the 28ers, give it a try and you'll see why.
5
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Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Total Time
20
minutes
mins
Course
Dinner, Lunch, Main Course
Cuisine
Australian
Servings
2
Calories
511.1
kcal
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
Instructions
Place all salad ingredients in a bowl and toss gently. Set it aside while you cook the salmon.
Heat a fry pan to medium-high heat.
Coat the salmon in oil and season both sides with salt and pepper.
Cook salmon skin side down for 2-4 minutes depending on thickness.
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.
Divide the salad between two plates and serve each with 1 fillet of salmon.
Drizzle over the lemon juice to serve.
Serve salmon with the salad and a wedge of lemon.