Blackened salmon fillets with avocado recipe
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- Serves 6
- 20 mins to prepare and 10 mins to cook
- 317 calories / serving
- Dairy-free
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
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Shop ingredientsEach serving contains
- Energy
- 1320kJ 317.0kcal
- Fat
- 23g
- Saturates
- 5g
- Salt
- 0.3g
- Sugars
- 3g
of the Reference intake
Carbohydrate 6.3gProtein 24.4gFibre 4.7g
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- 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.
- If 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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