Salmon with grilled corn salsa

Salmon with grilled corn salsa
The PaleoHack Cookbook

You will need...

  • 6 salmon fillets or cutlets (1.2kg)

Corn Salsa

  • 2 trimmed corn cobs (500g).

  • 2 medium red capsicums (400g).

  • 1 small red onion (100g), chopped finely.

  • 1 fresh small red thai chilli, seeded, chopped finely.

  • 1 tablespoon olive oil.

  • 1/4 cup chopped fresh coriander.

How to make Salmon with grilled corn salsa for kids:

  1. Make Corn.

  2. Cook salmon on heated oiled barbecue plate until browned both sides and cooked s desired.

  3. Serve salmon with corn salsa and grilled bread. If desired.

  4. Corn Salsa: Cook corn on heated oiled barbecue plate, covered loosely with a piece of foil about 20 minutes or until browned and tender. Using a sharp knife, cut kernels from cobs. Quarter capsicums; remove and discard seeds and membranes.

  5. Cook on heated oiled barbecue plate until skin blisters and blackens. Cover capsicum pieces with plastic or paper 5 minutes.

  6. Peel away and discard skin; chop capsicum flesh finely. Combine corn and capsicum with remaining ingredients.

Serve 6: Per serving 18.5g Fat; 1766KJ (422 cal).


Salmon with grilled corn salsa Tips:

Corn salsa can be made 3 hours ahead. Salmon is best served a little rare in the centre, to keep texture moist.


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The PaleoHack Cookbook

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