Cajun Salmon Salad w/ Sweetcorn & Avocado

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Bit into the bold flavours of this Cajun-spiced salmon, complemented by a creamy lemon dressing and crisp salad greens. Baking the salmon adds succulence, creating a satisfying and filling meal.

_INGREDIENTS:

2 x 120g salmon portions
1 tablespoon Cajun seasoning
1 tablespoon olive oil
2 tablespoons plain yogurt
1 corn on the cob
¼ cucumber
½ head of lettuce
1 Avocado

CREAMY LEMON DRESSING

½ tsp Dijon mustard
3 tablespoon mayonnaise
1 tablespoon lemon
Salt and pepper

_{INSTRUCTIONS:}

In a bowl, combine the olive oil, Cajun seasoning, and yoghurt to make the marinade.
Place the salmon into an oven-proof dish and add the marinade. You can leave the skin on or off, whichever 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 it 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.

wonkybox

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