Cajun Salmon Salad with Sweetcorn and Avocado
2 x 120g salmon portions.
1 tablespoon Cajun seasoning.
1 tablespoon olive oil
2 tablespoon plain yogurt
1 corn on the cob
½ head of lettuce
CREAMY LEMON DRESSING
½ tsp Dijon mustard
3 tablespoon mayonnaise
1 tablespoon lemon
Salt and pepper.
In a bowl combine the olive oil, Cajun seasoning, and yogurt to make the marinade.
Place the salmon into an oven proof dish, add the marinade. (you can leave the skin on or off which ever you prefer. Gently turn the salmon in the marinade to coat evenly. Set aside for 20 minutes. It is best to cook fish at room temperature.
Remove the husk from the corn and place into the boiling water. Boil for 10 minutes. When the corn is cold enough to handle, using a knife remove the corn from the cob.
Chop the cucumber into rounds.
Wash, dry and tear apart the lettuce leaves.
Slice the avocado.
To make the dressing mix the mayonnaise, lemon juice, Dijon mustard, freshly cracked black pepper and salt.
Bake the salmon in the oven for 20 minutes at 190 degrees. Cooking time may vary depending on the thickness of the fish.
To assemble, layer up the lettuce, avocado, corn, cucumber & dressing. Ensuring to toss the salad. Gently tear the salmon into chunks and serve on top with some freshly picked coriander leaves & drizzle over some more dressing.