US
Cajun salmon and salsa
Prep and cooking time: 20mins
Complex carb portions, per serving: 0
Freezable
Ingredients
Serves: 2
2 fresh salmon fillets, deboned and skinned
1 tsp Cajun seasoning
2 medium corn cobs or 200g frozen or tinned sweetcorn
300g cherry tomatoes, halved
1⁄2 medium cucumber, diced
1⁄2 medium avocado, diced
1 handful fresh coriander, roughly chopped
1-2 tbsp extra virgin olive oil
1 lemon or lime, juiced
Method
Preheat oven to 200°C/180°C fan/gas mark 6.
Place the salmon on an ovenproof tray or dish, and evenly sprinkle the Cajun seasoning and a little salt and pepper.
Bake the fillets for 10-15mins (depending on the thickness of the fillet), or cook to your liking.
Meanwhile, cook the corn in a microwave or boil in salted water for 3-5mins, until tender. Strain and set aside to cool. If using tinned corn, rinse and drain instead.
If using corn on the cob, use a sharp knife to slice down lengthways to remove the kernels.
Place the corn, tomatoes, cucumber, avocado, and coriander in a bowl and add in a little salt and pepper. Drizzle with the oil and lemon juice, and stir gently.
Serve the salmon with the salsa and a lemon or lime wedge.