Grilled Pepper & Dill Salmon with Corn & Capsicum Salsa
1 x 125 g can corn kernels drained
½ red capsicum de-seeded and finely chopped
1 stalk celery finely diced
1 spring onions finely chopped
2 tablespoons Lightly Dried, Coriander, Gourmet Garden
1 ½ tablespoons lime juice
2 tablespoons extra virgin olive oil
4 fresh salmon fillets
1 tablespoon Dill Stir-in Paste, Gourmet Garden
2-3 teaspoons coarsely cracked black pepper
100 g baby spinach
1. In a bowl combine corn kernels, capsicum, celery, spring onion, coriander or mint, lime juice and 1 tablespoon olive oil. Season generously with salt and freshly ground black pepper.
2. Lightly rub salmon with remaining oil and dill, and season with pepper and a pinch of salt. Cook on a preheated barbecue grill plate or in a heavy non-stick pan until crisp and golden on each side. Ideally salmon should remain pink and tender inside, but it can be cooked right through if preferred.
3. To serve, place a handful of spinach on each plate, top with salmon, add a lime wedge and spoon on the salsa, or serve in a small dish on the side.
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