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    • Blackened Salmon With Corn, Tomato, And Avocado Salad

    Mark Sharron
    Easy
    5 minutes
    4
    Amount Per Serving: Calories 750; Carbohydrates 56g; Fat 36g; Protein 50g; Sodium 1268mg
    It’s the end of summer and dinners are starting to get cooler. That perfect crisp evening is a great opportunity for a spicy dish. This salmon dish is seasoned to perfection and served with a delicious salsa of tomato, avocado, and sweet corn. Blackened salmon is smoky, which makes it fantastic to eat.
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    Ingredients

    • 4 pieces of salmon
    • 1 1/2 teaspoon coriander
    • 1 1/2 teaspoon brown sugar
    • 1 1/2 teaspoon chilli powder
    • Salt to taste
    • 6 tablespoons extra-virgin olive oil
    • 1/2 thinly sliced shallot
    • 3 tablespoons red wine vinegar
    • 3 ears of corn, kernels removed
    • 1/2 pt. red grape tomatoes, sliced in half
    • 1 1/2 diced avocados
    • 1/4 cup finely chopped fresh cilantro
    • Ground black pepper

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • Once the salmon is already cooked, reaching a minimum internal temperature of 145 degrees, you may now plate the dish.
    • Dip in the flour and coat each fishcake. Dip in the egg and then coat with crumbs. Repeat this process until you have 24 fishcakes. Chill the fish cakes for one hour.

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    Salmon Fillet S/B 140-170g each £5.95
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