This is such a pretty salad and it’s full of goodness. Serve with any BBQ meat or something spicy or smoky as it has a fresh, zesty dressing.
Remember to keep an eye on the salmon when it’s cooking as it will caramelise quickly with the sweet chilli sauce.
2 tbsp olive oil
¼ cup sweet chilli sauce
½ tsp sea salt
½ tsp lime zest
4 pieces boneless salmon fillet
1 can black beans, drained
1 cup fresh or tinned corn kernels
1 red capsicum, diced
1 small red onion, diced
¼ cup lime avocado oil
2 tbsp lemon or lime juice
1 tsp chilli and lime seasoning
2 handfuls fresh rocket leaves
Tortilla chips, to serve
1 Combine the olive oil, sweet chilli sauce, salt, lime zest and spoon all over the salmon. Leave to marinate for about
30 minutes if you can.
2 For the salad, combine the beans, corn, capsicum and onion in a large bowl. Add the avocado oil, lemon or lime juice and flavoured seasoning to a jar and shake well. Toss the dressing through the salad.
3 To cook the salmon, heat a large nonstick frying pan and cook the fillets on a medium-low heat for 3-4 minutes each side until caramelised and well coloured. The salmon should flake at the thickest part when cooked, but will still be quite pink and juicy.
4 Plate salmon fillets with a few rocket leaves and a large spoon of the black bean salad. Serve with a few crunchy tortilla chips on the side to
dip into the bean mixture.