Wild salmon with corn & pepper salsa salad

• garlic clove↗1
• mild chilli powder½ tsp tsp
• ground coriander↗½ tsp tsp
• ground cumin↗¼ tsp tsp
• lime↗1

  grated zest and juice, plus wedges to serve (optional)

• rapeseed oil↗2 tsp tsp
• wild salmon fillets↗2
• corn on the cob↗1

  husk removed if attached

• red onion↗1

  finely chopped

• avocado↗1

  stoned, peeled and finely chopped

• red pepper↗1

  deseeded and finely chopped

• red chilli↗1

  halved, deseeded and chopped

• pack coriander½

  finely chopped

Step-by-step instructions

1. 1

   Finely grate the garlic into a bowl for the spice rub. Boil the corn for the salsa salad for 6-8 mins until tender, then drain and cut off the kernels with a sharp knife.

2. 2

   Stir the spices, 1 tbsp lime juice and the oil into the garlic to make a spice rub, then use to coat the salmon.

3. 3

   Mix the remaining lime zest and juice into the corn and stir in all the remaining ingredients. Heat a frying pan and cook the salmon for 2 mins each side so that it is still a little pink in the centre. Serve with the salsa salad with extra lime wedges, if you like, for squeezing over.