Hot smoked salmon with Mexican black bean and sweetcorn salad

METHOD

Step 1

Place onion in bowl with lime and orange juice to marinate for 30 minutes. Drain and reserve liquid.

Step 2

Cook corn in boiling water for 5 minutes. Remove and slice kernels off the cob.

Step 3

Place corn in large bowl. Add beans, tomatoes, almonds and avocado.

Step 4

Mix dressing ingredients together in a bowl. Add reserved juice from marinade and adjust seasoning.

Step 5

Dress the salad and serve alongside the hot smoked salmon. Garnish with fresh herbs. Flake side of hot smoked salmon.

Ingredients:

1 x Tassal Superior Gold Chef’s Selection Tasmanian Hot Smoked Salmon Fillet

20g coriander leaves

20g mint leaves

salad:

2 red onions, thinly sliced

80ml fresh lime juice

100ml fresh orange juice

6 ears of sweetcorn

800g tin black beans, rinsed and drained

800g mixed heirloom cherry tomatoes

100g smoked almonds chopped

2 avocadoes, peeled and chopped into large chunks

Dressing:

250ml olive oil for salad dressing

20g garlic, chopped

1 green chilli, finely chopped

salt and pepper to season