Wholewheat flatbreads with beans & poached egg
This wholesome, flavourful dish makes for a really substantial brunch - if you're eating earlier for breakfast you could serve half the beans.
Wild salmon with corn & pepper salsa salad
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 2
Skip to ingredients
For the spicy salmon
- 1 garlic clove
- ½ tsp mild chilli powder
- ½ tsp ground coriander
- ¼ tsp ground cumin
- 1 limegrated zest and juice, plus wedges to serve (optional)
- 2 tsp rapeseed oil
- 2 wild salmon fillets
For the salsa salad
- 1 corn on the cobhusk removed if attached
- 1 red onionfinely chopped
- 1 avocadostoned, peeled and finely chopped
- 1 red pepperdeseeded and finely chopped
- 1 red chillihalved, deseeded and chopped
- ½ pack corianderfinely chopped
Nutrition: per serving
- kcal530
- fat32g
- saturates5g
- carbs27g
- sugars12g
- fibre9g
- protein29g
- salt0.2g
Method
step 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.
step 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.
step 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.
