Mexican Street Corn Salsa with Seared Salmon

Serves 2
Time 15 minutes


2 salmon fillets

Salt & pepper

¼ tsp smoked paprika

¼ tsp cumin

¼ tsp chilli powder

1-2 tbsp extra virgin olive oil

½ bunch coriander, finely chopped

½ bunch chives, finely chopped

2 spring onions, finely chopped

3 qukes or baby cucumbers, diced

2 cobs of corn

1 can black beans, drained and rinsed

⅓ cup sour cream

½ red onion, diced

1 red capsicum, diced

1 jalapeno, diced (seeds removed if you don’t want heat)

1 lime


Add the corn to a pot of boiling salted water and cook for 10 minutes. Remove from the pot and allow to cool.

Rub the cumin, paprika and chilli powder into the salmon fillets and season with salt & pepper.

Heat oil in a frying pan on medium heat and add the salmon, skin side down and cook for 3 minutes. Turn and cook for another 2-3 minutes on the other side or until cooked through to your liking. Take off the heat and allow to rest.

Meanwhile, add cucumbers, spring onions, coriander and chives to a large bowl.

Remove the corn kernels from the cob, and add to the bowl. Add in the black beans, onion, jalapeno and capsicum. Season with salt and pepper, add the juice of the lime, the sour cream and drizzle some olive oil over the top. Toss to coat evenly in seasoning.