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Blackened salmon fillets with avocado recipe
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20 ratings
Transform salmon fillets with a wonderfully flavoursome spice rub, packed with cumin, coriander, paprika and cayenne pepper. Served alongside a refreshing, vibrant salsa this delicious and easy to prepare main is a great way to make the most of everyday ingredients. See method
Ingredients
- 6 x 110g (3 1/2oz) salmon fillets, skin on
- 2 corn on the cobs
- ½ red onion, finely chopped
- 1 red chilli, deseeded, finely chopped
- 2 avocados, flesh diced
- 1 lime, juiced
- handful coriander, chopped
- 1/2 tsp caster sugar
For the spice rub
- 1 1/2 tbsp ground cumin
- 1 1/2 tbsp ground coriander
- 1 tbsp paprika
- 2 tsp caster sugar
- generous pinch of cayenne pepper
If you don't have red onions, try using white, brown or spring onions
Each serving contains
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Energy
1320kj
317kcal
16%
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Fat
23g
32%
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Saturates
5g
23%
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Sugars
3g
3%
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Salt
0.3g
5%
of the reference intake
Carbohydrate 6.3g
Protein 24.4g
Fibre 4.7g
Method
- For the salsa, preheat a barbecue or a grill to high, then rub the sweetcorn with olive oil and cook for about 8 minutes, turning now and then, until charred in places.
- Set aside to cool, then cut the kernels off the cobs with a serrated knife. Combine with the red onion, chilli, avocado, lime and coriander, and season with salt and black pepper.
- Mix the spice rub ingredients with a generous pinch of salt and black pepper. Spread out the spice rub on a plate and coat the salmon fillets, patting the mixture onto the flesh. Cook for about 3 minutes each side over a medium-hot barbecue, until burnished and cooked through. Alternatively, put the salmon, flesh-side down, in a large, dry frying pan over a medium heat and cook for 5 minutes, without disturbing, until blackened in places.
- Turn the fillets and cook for a minute more, then turn off the heat and leave undisturbed for 4 minutes. Serve with the salsa.
TipIf you want to use tinned sweetcorn, drain a 450g tin and toast the kernels in dry frying pan over a high heat, moving until they start to blacken. Allow to cool, then add to the salsa.
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