Blackened salmon with sweet corn and bean salad

Serves: 4

Time to make: 20 mins

Ingredients

More weights & measures

Blackened spice rub
1 teaspoon dried thyme
1 teaspoon dried oregano
2 teaspoons sweet paprika
½ teaspoon brown sugarlight brown cane sugarX
a pinch of cayenne pepper
¼ teaspoon cracked black pepper
4 x 100g skinless salmon fillets
3 corn sweetcornXcobs, husked
spray oil
2 x 400g cans kidney beans in spring water, drained, rinsed
1 cup baby spinach
2 large stalks celery, diced
2 tablespoons chopped fresh coriandercilantroX
1 tablespoon lime juice
2 teaspoons olive oil
lime halves, to serve

Instructions

Stay Awake

1 Combine all spice rub ingredients in a small bowl.

2 Preheat grill pan or barbecue hotplate to high. Coat salmon fillets evenly with spice rub.

3 Spray prepared salmon fillets and corn cobs with oil. Grill corn, turning, for 6-8 minutes or until tender and lightly charred. Remove from heat and leave to cool slightly. Grill salmon for 2-3 minutes each side or until cooked. Set blackened salmon aside.

4 Slice kernels from corn cobs with a sharp knife. Place kernels in a large salad bowl with kidney beans, spinach, celery, coriander, lime juice and olive oil. Toss well.

5 Divide salad among 4 plates, top each with a reserved salmon fillet and serve with half a lime.

Variations

Make it gluten-free: Check seasonings in spice rub are gluten free.

HFG tip

Spice rub also works well with grilled chicken.

Nutrition Info (per serve)

Calories 542 cal

Kilojoules 2270 kJ

Protein 29 g

Total fat 29 g

Saturated fat 7 g

Carbohydrates 35 g

Sugar 6 g

Dietary fibre 11 g

Sodium 230 mg

Calcium 130 mg

Iron 4 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.