Corn and avocado salsa is perfectly paired with the spicy Cajun salmon in this healthy dinner idea.
- To make the salsa, brush the corn with oil. Heat a frying pan over medium-high heat and cook the corn, turning, for about 5 minutes, until the corn is tender. Stand a cob on one end and slice downwards with a knife as close as possible to the cob to remove the kernels. Combine the corn kernels, tomato, cucumber, red onion, avocado, coriander and lime juice. Set aside.
- Combine the cumin and cayenne pepper. Rub both sides of salmon fillets with oil. Season with salt and pepper and sprinkle over the spice mixture.
- Cook the salmon on a high heat, skin side first, for 3 minutes each side.
- Serve the salsa over the salmon and top with the feta.
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Food Storage Container Set
Food Storage Container Set
Kitchen Utensil Set