Friday's feast!

This recipe is quickly becoming a favourite in our home. With a dollop of home made guacamole on top - this salmon dish is tasty to the max!

Ingredients (serves 6)

Salmon
1 tbs each dried thyme and oregano
1 tsp ground cumin
1 tbs ground coriander
1 tbs ground dried garlic
2 tbs pimenton (sweet smoked paprika)
6 x 120g skinless salmon fillets
2 tbs olive oil
Guacamole and lime wedges, to serve

Corn salsa
2 tbs olive oil
Cooked kernels from 2 fresh corn cobs
1 red capsicum, roasted, peeled, diced
1 small red chilli, seeded, finely chopped
3 spring onions, thinly sliced
1 1/2 tbs lime juice
1/4 cup chopped coriander leaves

Method
For salsa, heat 2 tsp oil in a non-stick pan over high heat. When hot, pan-fry corn until just golden. Mix with remaining oil and ingredients, then season.

Preheat oven to 180°C. Mix herbs and spices with 1 tbs ground white pepper and 2 tbs salt. Brush salmon with 1 tbs oil and coat in spice mixture. Heat remaining oil in an ovenproof frypan over medium heat. Cook fish for 2 minutes. Turn and cook for 1 minute. Transfer to oven for 3-5 minutes until cooked. Serve with salsa, guacamole and lime.

Enjoy!