Grilled salmon with avocado sauce and corn and black bean salad

Ingredients

For 1 serving

• Salmon fillet130 g
• Avocado0.3
• Canned sweetcorn60 g
• Cooked black beans100 g
• Cherry tomatoes80 g
• Cilantro4 g
• Lime juiceto taste
• Extra virgin olive oil5 g
• Saltto taste
• Black pepperto taste

Contains: fish,

In season: June – September

Method

1. Rinse and drain the cooked black beans and tinned sweetcorn; wash and quarter the cherry tomatoes; wash and chop the coriander.
2. For the salsa cut the avocado, remove the stone and skin and mash the flesh with a fork with some of the lime juice, a pinch of salt and half the coriander, until creamy.
3. In a bowl combine the sweetcorn, black beans and tomatoes and dress with the oil, the rest of the lime, salt and the remaining coriander.
4. Heat a grill or griddle pan over medium-high heat. Pat the salmon fillet dry, salt it and grill it for 3–4 minutes per side, skin side first, until golden outside and just pink in the centre.
5. Serve the salmon with the avocado salsa, the salad and a grind of black pepper.