Corn and capsicum are lightly charred before being tossed with baby spinach, cherry tomatoes and a light, zingy dressing. This colourful salad is the perfect complement to rich salmon.
Spanish Seasoned Salmon
Ingredients
Corn Salad
- 1 capsicum diced 2cm
- 1 red onion diced 2cm
- 1 pack cherry tomatoes cut in half
- 1 tinned corn drained
- 1 tsp olive oil
- 150 grams baby spinach
Salmon
- 600 grams salmon
- 1/2 tsp smoked paprika
- 1/4 tsp dried oregano
- 1 pinch chilli flakes
- 1 tsp olive oil
Dressing
- 1 garlic clove finely chopped
- 1 tsp olive oil
- 1 1/2 tbsp red wine vinegar
- 1 pinch chilli flakes
To Serve
- 1 bunch coriander
Instructions
- Cook veggies: Dice capsicum and onion 2cm. Cut tomatoes in half and set aside separately. Drain corn. Heat oil in a frypan on high heat. Add onion, capsicum and corn and cook for 5-6 minutes, stirring occasionally, until tender and slightly charred. Season to taste with salt and pepper, remove from heat and add to a bowl. Wipe out frypan and reserve.
- Meanwhile, prep & cook salmon: While veggies are cooking, pat salmon dry and remove any pin bones. Coat with paprika, oregano and chili flakes. Heat oil in reserved frypan on medium-high heat. Cook salmon, skin-side down, for about 3 minutes, until skin is crispy. Use a fish slice to press on fleshy side of salmon to ensure all skin is touching the pan. Flip and cook for a further 2 minutes for medium, or until cooked to your liking.
- Make dressing: Finely chop garlic and add to a small bowl with remaining dressing ingredients.
- Finish salad: Add spinach, tomatoes and dressing to bowl with cooked veggies. Toss to coat and season to taste with salt.
- Serve: Top corn salad with salmon and coriander.
