Jamaican Spiced Salmon with Corn & Pineapple Salad
June 7, 2014
Well….even though I didn’t get to as many Activate exercise classes as I’d initially intended….I did attend a cooking class run by Callum Hann – 2010 Master Chef runner-up. To be honest….I knew he must have come from one of those shows – just not sure which one…..but plenty of the ladies there knew who he was…hehe!!! We made a three course meal – today I will share the main which is full of flavours. We also received a cook book…so you might see some more of his recipes. If your ever down in Adelaide….stop into “Sprout – it starts in the kitchen”. This is Callum’s cooking school which will be up & running soon.
Ingredients: (serves 4)
4x 150g salmon fillets
1Tbls rice bran/canola oil (recipe says this…though I LOVE coconut oil!!)
1/3 pineapple, skin & core removed, diced
3 spring onions, finely sliced on an angle
1/2 punnet cherry tomatoes, halved
1 Lebanese cucumber, deseeded, diced
2 cobs of corn, kernels removed
1/2 bunch coriander, leaves picked
2 tsp allspice
4 tsp ground corriander
2 tsp brown sugar
4 tsp onion powder
1/4 tsp flake salt
To make the Jamaican rub stir all ingredients together in a bowl.
Rub the salmon with Jamaican rub on all sides except the skin. Heat a non stick frying pan over high-medium heat with oil. Add the salmon, skin side down & hold firmly in the pan for 10 sec to ensure flat crispy skin. Cook for 2-3 mins each side, or until done to your liking. Salmon is great served medium, but cook it all the way through if that’s your preference.
Once salmon is cooked, place to the side & add the corn to the pan the salmon was cooked in. Cook for 2-3 mins or until corn is golden & tender.
Combine pineapple, spring onions, cherry tomatoes, cucumber & coriander leaves in a bowl, adding the cooked corn kernels as well. Halve the lime, then squeeze juice over the salad & stir to combine.