Cajun salmon with sweet corn salsa

Cajun salmon with sweet corn salsa

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  • 0:15 Prep
  • 0:10 Cook
  • 4 Servings
  • Capable cooks

Corn and avocado salsa is perfectly paired with the spicy Cajun salmon in this healthy dinner idea.

Featured in
Main recipes, Salmon recipes


  • 4 salmon fillets, skin on (about 200g each)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • Olive oil, to grease
  • Salt & freshly ground pepper
  • 100g feta, crumbled
  • Salsa
  • 500g sweet corn, husk and silk removed
  • 1 tomato, diced
  • 1 Lebanese cucumber, diced
  • 1/4 red onion, diced
  • 1/2 avocado, flesh chopped
  • 2 tablespoons fresh coriander leaves
  • 1/2 lime, juiced


  • Step 1
    To make the salsa, brush the corn with oil. Heat a frying pan over medium-high heat and cook the corn, turning, for about 5 minutes, until the corn is tender. Stand a cob on one end and slice downwards with a knife as close as possible to the cob to remove the kernels. Combine the corn kernels, tomato, cucumber, red onion, avocado, coriander and lime juice. Set aside.
  • Step 2
    Combine the cumin and cayenne pepper. Rub both sides of salmon fillets with oil. Season with salt and pepper and sprinkle over the spice mixture.
  • Step 3
    Cook the salmon on a high heat, skin side first, for 3 minutes each side.
  • Step 4
    Serve the salsa over the salmon and top with the feta.

  • High fibre
  • Low carb
  • Low sugar
  • Lower gi


  • 2387 kj


  • 32g

    Fat Total

  • 10g

    Saturated Fat

  • 10g


  • 49g


  • 119mg


  • 357.49mg


  • 7g

    Carbs (sugar)

  • 18g

    Carbs (total)

All nutrition values are per serve
  • Author: Gemma Purcell
  • Image credit: Louise Lister
  • Publication: Fresh Living



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