Grilled Salmon & Corn Salsa

Grilled Salmon & Corn Salsa

The salsa in this recipe has a lovely light flavour which works well with the salmon and wild rice.

CAL P/SERVE
533
kJ P/SERVE
2230
FAT P/SERVE
25.8g
CARBS P/SERVE
28.6g
PROTEIN P/SERVE
44.5g
SUGAR P/SERVE
11.3g
SODIUM P/SERVE
264g
FAT
%
7.7%
ENERGY RDI%
25.6%

We have used wild rice in this recipe however you can use couscous, or omit altogether. The wild rice component is approx 100 calories. For convenience most supermarkets already have premade wild rice that you can microwave.

Ingredients

  • 2 fillets salmon, skin on, 150g each fillet
  • 1 cup cooked wild rice
  • 2 tbsp. lemon juice (1/2 lemon squeezed)
  • 2 tbsp. olive oil
  • 1 tsp. Dijon mustard
  • 1 tbsp. white wine or apple cider vinegar
  • 8 cherry tomatoes, quartered
  • 80g canned sweet corn, drained
  • Chopped coriander or parsley
  • Cooking spray
  • Salt and pepper to taste

Method

  1. Cook wild rice as per instructions.
  2. In a tiny bowl mix the Dijon mustard, vinegar and olive oil.  Set aside.
  3. Heat BBQ or griddle pan until hot.  Spray salmon fillets with a little cooking spray and grill skin side down first for a few minutes then turn…cook to your liking.  After cooking squeeze the lemon over the fillets, season with salt and pepper, place on your plate.
  4. In a small bowl mix corn, tomatoes and herbs, season with salt and pepper then mix in the dressing.
  5. Serve wild rice and salsa with salmon.

Nutrition Table

Servings: 2 Serving size:333g
Average Serve Average 100g
Energy 2230 kJ 670 kJ
  533 Cal 160 Cal
Protein 44.5 g 13.4 g
Fat, total 25.8 g 7.7 g
- Saturated 5.8 g 1.7 g
Carbohydrate 28.6 g 8.6 g
- Sugars 11.3 g 3.4 g
Sodium 264 mg 79 mg

This recipe was developed by Sharrelle Haywood and the Food Photography is courtesy of Factory59. In order to have permission to use this recipe on your website or blog, you must include a website link to weightloss.com.au with the recipe to acknowledge our copyright.

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