This is a terrific salad that we used to make regularly in Sydney when we had a balcony – our flat in Singapore doesn’t have an outdoor area which means the flat smells of cooked fish afterwards – not such a bad thing, we just have to make sure the fish is as fresh as possible.
So when we find fresh salmon available in the supermarket, this firm favourite appears on our dinner table. It could easily be served as a starter or even as lunch.
Simple, fresh ingredients all work completely harmoniously in this dish. I would say go with the flow – use whatever herbs you have in your fridge, substitute lemons for the limes – but we’ve tried that (usually because we forgot to pick up one of the ingredients or the supermarket didn’t have it) and it just doesn’t seem to work as well. I’m more than happy to stand corrected though, so send me your alternatives if you have tried and prefer it.
Ingredients for 2 servings
- 200 – 250g fresh salmon fillets
- 1 cup each of fresh coriander, mint and basil
- 2 corn cobs
- juice of 1 -2 large limes to taste
- olive oil
- salt and pepper to taste
- Lightly brush corn cobs with oil and place onto a hot griddle/frying pan/BBQ. Be careful the kernels may pop. Turn them around periodically so that the entire cob is cooked. Let cool a little to handle and cut the kernels off the corn. Set aside.
- Brush salmon fillets with oil, season with salt and pepper and cook, depending on thickness a few minutes on each side. You don’t want to overcook salmon and it should still be a bit pink inside. Set aside to cool for a few minutes then flake.
- Add the corn kernels and the salmon to the herb mixture. Dress with olive oil, lime juice, salt and pepper to taste and toss to coat everything.
- Pile onto plates and serve with extra lime wedges.