Skip to content

We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. If you continue to use this site, we’ll assume that you’re happy to receive all cookies.

Blackened salmon fillets with avocado recipe

Blackened salmon fillets with avocado recipe

19 ratings

Transform salmon fillets with a wonderfully flavoursome spice rub, packed with cumin, coriander, paprika and cayenne pepper. Served alongside a refreshing, vibrant salsa this delicious and easy to prepare main is a great way to make the most of everyday ingredients. See method

  • Serves 6
  • 20 mins to prepare and 10 mins to cook
  • 317 calories / serving
  • Dairy-free

Ingredients

  • 6 x 110g (3 1/2oz) salmon fillets, skin on
  • 2 corn on the cobs
  • ½ red onion, finely chopped
  • 1 red chilli, deseeded, finely chopped
  • 2 avocados, flesh diced
  • 1 lime, juiced
  • handful coriander, chopped
  • 1/2 tsp caster sugar

For the spice rub

  • 1 1/2 tbsp ground cumin
  • 1 1/2 tbsp ground coriander
  • 1 tbsp paprika
  • 2 tsp caster sugar
  • generous pinch of cayenne pepper
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    1320kj
    317kcal     16%

  • Fat

    23g 32%

  • Saturates

    5g 23%

  • Sugars

    3g 3%

  • Salt

    0.3g 5%

of the reference intake
Carbohydrate 6.3g Protein 24.4g Fibre 4.7g

Method

  1. For the salsa, preheat a barbecue or a grill to high, then rub the sweetcorn with olive oil and cook for about 8 minutes, turning now and then, until charred in places.
  2. Set aside to cool, then cut the kernels off the cobs with a serrated knife. Combine with the red onion, chilli, avocado, lime and coriander, and season with salt and black pepper.
  3. Mix the spice rub ingredients with a generous pinch of salt and black pepper. Spread out the spice rub on a plate and coat the salmon fillets, patting the mixture onto the flesh. Cook for about 3 minutes each side over a medium-hot barbecue, until burnished and cooked through. Alternatively, put the salmon, flesh-side down, in a large, dry frying pan over a medium heat and cook for 5 minutes, without disturbing, until blackened in places.
  4. Turn the fillets and cook for a minute more, then turn off the heat and leave undisturbed for 4 minutes. Serve with the salsa.

TipIf you want to use tinned sweetcorn, drain a 450g tin and toast the kernels in dry frying pan over a high heat, moving until they start to blacken. Allow to cool, then add to the salsa.

See more #EvenBetter recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.