Blackened salmon with sweet corn and bean salad
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Time to make:
$5.95 per serve
(at time of publication)
Full ingredients list:
4 x 125g skinless salmon fillets
blackened spice rub (see tip)
3 corn cobs, husked
2 x 400g cans no-added-salt kidney beans, rinsed, drained
1 cup baby spinach
2 large celery stalks, diced
2 tablespoons chopped coriander leaves
1 tablespoon lime juice
2 teaspoons olive oil
lime halves, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat grill pan or barbecue hotplate to high. Coat salmon fillets evenly with spice rub.
Step 2 Spray prepared salmon fillets and corn cobs with olive oil. Grill corn, turning, for 6–8 minutes, or until tender and lightly charred; remove from heat and leave to cool slightly. Grill salmon for 2–3 minutes per side, or until cooked. Set blackened salmon aside.
Step 3 Slice kernels from corn cobs with a sharp knife. Place kernels in a large salad bowl with kidney beans, spinach, celery, coriander leaves, lime juice and olive oil; toss well to combine.
Step 4 Divide salad among 4 plates, top each with a reserved salmon fillet and serve with half a lime.
Blackened spice rub
This hot herb blend also adds kick to grilled chicken.
Combine 1 teaspoon dried thyme, 1 teaspoon dried oregano, 2 teaspoons sweet paprika, 1/2 tablespoon brown sugar, 1 pinch cayenne pepper and 1/4 teaspoon cracked black pepper in a small bowl.
About this recipe
First published: January 2015