Wild Salmon with Corn & Pepper Salsa Salad

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

subheading: For the spicy salmon:

1 garlic clove

½ tsp mild chilli powder

½ tsp ground coriander

¼ tsp ground cumin

1 lime , grated zest and juice, plus wedges to serve (optional)

2 tsp rapeseed oil

2 wild salmon fillets

subheading: For the salsa salad:

1 corn on the cob , husk removed if attached

1 red onion , finely chopped

1 avocado , stoned, peeled and finely chopped

1 red pepper , deseeded and finely chopped

1 red chilli , halved, deseeded and chopped

½ pack coriander , finely chopped

Directions at bbcgoodfood.com

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