Recipe – Lime & chilli salmon with corn salsa

Have you ever just completely lost your mojo? I feel like that’s me at the moment – struggling with routine, and no focus for anything. But when that also starts to apply to my favourite thing in the world – food – I know it’s time for a kick up the bum!

I’m starting off mission re-boot with this really simple recipe – just looking at this colourful dish makes me happy so that’s got to be good, right?! It’s quick, zingy & fresh, surprisingly filling and totally guilt free!

Serves 2



For the salmon:

  • 2 x salmon fillets
  • Juice of 1 lime
  • 1 chilli, de-seeded and finely diced
  • 1 clove garlic, crushed
  • Olive oil
  • Salt & pepper

For the salsa:

  • 2 corn on the cob
  • 3 large tomatoes, de-seeded and finely diced
  • 1 red onion, finely diced
  • Juice of 1 lime
  • Bunch of coriander, finely chopped
  • Salt & pepper

To serve:

  • Sliced avocado


Pre-heat your oven to 200°c (180°c fan oven)

Mix together a drizzle of olive oil, the lime juice, chilli, garlic and salt & pepper, then rub all over your salmon (if you have time, you can prepare this the night before and leave in the fridge to marinate) Place you salmon on a baking tray and put in the oven for about 15-20 mins depending on the size of your fillets

Whilst the salmon is in the oven, heat a frying pan over a medium heat and grill the corn on the cob until you have some colour, and the corn itself is has softened a little. (for extra-speediness you could skip this step and use tinned sweetcorn, but I like the slight charred nuttiness from cooking it on the cob) When cooked, slice the corn from the cob and place in a bowl with the chopped tomato, onion, lime juice, coriander and salt & pepper, then stir until combined. Check the seasoning and add more if needed

Serve your salmon & salsa with the sliced avocado, dig in and feel virtuous!

Will you be giving this recipe a go?




3 thoughts on “Recipe – Lime & chilli salmon with corn salsa

  1. Pingback: Recipe – Spicy cod tacos | Piccolo

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