In this simple pan fried salmon summer supper, the sweetcorn is the true hero. The salsa packs a massive punch of flavour with light, sweet sweetcorn, gems of fresh tomato, sharp lemon and zingy parsley, while the creamy avocado softens the kick of bold, crunchy red onion. All the flavours in the salsa come together to create a really exciting, healthy accompaniment to the salmon.
Frozen sweetcorn involves less preparation than corn on the cob, so it is always worth keeping a bag in the freezer if you want to put together a quick meal. If you have access to fresh corn on the cob, however, the flavour will be even more intense, and it is worth a little extra preparation. The salmon fillets only need a quick sear on either side, and if you have a good non-stick pan it won’t even need oil. This is a healthy, flavoursome meal perfect for enjoying in the warmer weather, particularly if you’re able to sit outside.
HOW TO MAKE PAN FRIED SALMON
- 6 tomatoes
- 1 red onion, finely chopped
- 1 avocado, finely chopped
- 2 corn on the cob (or 200g frozen sweetcorn, thawed)
- 4tbsp chopped flat-leaf parsley
- juice of 1 large lemon
- 3tbsp olive oil
- 2 salmon fillets
Halve the tomatoes, then scoop out and discard the seeds. Finely chop, then mix with the remaining ingredients except the salmon. Season with plenty of black pepper and sea salt.
Heat a non-stick frying pan then sear the salmon on both sides until just cooked. If your pan isn’t non-stick, lightly oil the salmon to prevent sticking. Serve on the salsa and garnish with a wedge of lemon.