• Crispy Skin Lemon Salmon With Avocado And Corn Salsa
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Crispy Skin Lemon Salmon With Avocado And Corn Salsa

Crispy Skin Lemon Salmon With Avocado And Corn Salsa

  1. 140 g Skin On Atlantic Salmon
  2. 0 Salt & Pepper - PANTRY ITEM
  3. 1 tsp Red Wine Vinegar - PANTRY ITEM
  4. 1 Each Red Chilli
  5. 1 Each Lemon
  6. 80 g Green Beans
  7. 1 Clove Garlic
  8. 0 Extra Virgin Olive Oil - PANTRY ITEM
  9. 1 Each Corn Cobs
  10. 5 g Coriander
  11. 1 Each Avocado
  1. 280 g Skin On Atlantic Salmon
  2. 0 Salt & Pepper - PANTRY ITEM
  3. 1 tsp Red Wine Vinegar - PANTRY ITEM
  4. 1 Each Red Chilli
  5. 1 Each Lemon
  6. 160 g Green Beans
  7. 1 Clove Garlic
  8. 0 Extra Virgin Olive Oil - PANTRY ITEM
  9. 1 Each Corn Cobs
  10. 10 g Coriander
  11. 1 Each Avocado
  1. 420 g Skin On Atlantic Salmon
  2. 0 Salt & Pepper - PANTRY ITEM
  3. 2 tsp Red Wine Vinegar - PANTRY ITEM
  4. 2 Each Red Chilli
  5. 2 Each Lemon
  6. 240 g Green Beans
  7. 2 Clove Garlic
  8. 0 Extra Virgin Olive Oil - PANTRY ITEM
  9. 2 Each Corn Cobs
  10. 15 g Coriander
  11. 2 Each Avocado
  1. 560 g Skin On Atlantic Salmon
  2. 0 Salt & Pepper - PANTRY ITEM
  3. 2 tsp Red Wine Vinegar - PANTRY ITEM
  4. 2 Each Red Chilli
  5. 2 Each Lemon
  6. 320 g Green Beans
  7. 2 Clove Garlic
  8. 0 Extra Virgin Olive Oil - PANTRY ITEM
  9. 2 Each Corn Cobs
  10. 20 g Coriander
  11. 2 Each Avocado
  1. 840 g Skin On Atlantic Salmon
  2. 0 Salt & Pepper - PANTRY ITEM
  3. 3 tsp Red Wine Vinegar - PANTRY ITEM
  4. 3 Each Red Chilli
  5. 3 Each Lemon
  6. 480 g Green Beans
  7. 3 Clove Garlic
  8. 0 Extra Virgin Olive Oil - PANTRY ITEM
  9. 3 Each Corn Cobs
  10. 30 g Coriander
  11. 3 Each Avocado

Prep:

  1. Peel and crush garlic.
  2. Rinse and trim green beans.
  3. Finely dice avocado.
  4. Rinse and roughly chop coriander.
  5. -zest the lemon, then cut it in half and juice it, and cut the remaining lemon into wedges.
  6. Rinse and finely chop red chilli.
  7. Remove silk and husks from corn cobs.

Method:

  1. Cut corn from cobs. Place in a large bowl with avocado, coriander, chilli and dress with a dash of vinegar, olive oil and salt and pepper. Toss very gently.
  2. Meanwhile, combine garlic, lemon juice, lemon zest and oil in a large bowl. Season with salt and pepper. Add fish skin side up, avoid getting the skin wet. Set aside.
  3. Serve fish on green beans. Top with avocado and corn salsa. Garnish with lemon wedges.
  4. Heat a large, non-stick frying pan over a high heat. Add corn and green beans. Cook for 10 minutes, turning occasionally, or until lightly charred. Remove and set aside.
  5. Heat a well-oiled, large frying pan over a medium heat. Pat the skin dry with paper towel, season the skin with salt and place the fillets, skin-side down in the hot pan. Cook for 2 minutes, pressing down with a spatula until skin is crisp. Turn fish over. Pour in the lemon marinade and cook for a further 3 minutes, or until just cooked though.
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