The title says it all, a lip smacking crunchy corn salad with sweet and spicy Huon Salmon.

Prep Time

    •    Prep time: 15 minutes
    •    Cook time: 10 minutes
    •    Yield: Serves 4

Ingredients

    •   4 x 140g Huon salmon portions, skin on
    •   3 Tbsp Honey
    •   1/2 tsp Sriracha chilli sauce
    •   1 Lime (the juice of)
    •   1 tsp Light brown sugar
    •   3 Corn Cobbs (large)
    •   2 Avocado's (large)
    •   1 Cup Cherry Tomatoes
    •   1/2 Cup Coriander Leaves

Method

1. In a small bowl, whisk together the honey, sriracha sauce, lime juice and brown sugar. Set aside.
2. Preheat a char-grill pan over high heat. Cook the corncobs for 8 minutes, turning, or until charred and just cooked.
3. Remove from heat and cut the kernels off the cob and combine them in a bowl with the avocado, tomatoes, coriander. Season to taste with salt & pepper, add 1 tbs of olive oil. Set aside while you cook the salmon.
4. Heat a non-stick frypan with 1 tbs of olive oil over medium-high heat. Season the salmon portions and place skin side down in the pan. Cook for 3 minutes then turn the salmon over and pour a little sauce over each piece and cook for another 3-4 minutes.
5. Serve the Huon Salmon with the corn and avocado salad and spoon over any remaining sauce. Serve with a wedge of fresh lime.

This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/spicy-honey-huon-salmon-sweet-corn-avocado-salad/