Rachael Finch

Salmon + corn salad

I’ve been away on a trip to Melbourne shooting for a few projects. I love getting home and going straight to the kitchen to prepare some healthy meals. Made this and loved the flavour combo. I sort of cheated with this recipe as I used left over salmon and corn from the dinner cooked last night. Although you can easily bake some salmon for 30minutes in the oven and steam some corn for this recipe which would make it super fresh!

Ingredients:
1/2 red capsicum
1 cumcumber, skin removed
1 cup corn, off the cob
1 x 200g salmon fillet (can use fresh and cook it, or buy the pre-cooked type in supermarket)
1 whole avocado
Olive oil
S+P

Method:
1. Chop all veggies and remove corn from the cob.
2. Break apart salmon with hands and toss together with chopped salad in bowl.
3. Scoop out avo from skin with a dessert spoon and place over salad.
4. Drizzle with olive oil and S+P.

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