Serve this yummy salmon with corn salad and lime wedges.


  • 2 trimmed corn cobs 
  • 300 grams kale, stems discarded
  • 1 red capsicum, seeded, finely chopped
  • 2 spring onions, sliced
  • 2 tbsp chopped fresh dill
  • 2 tbsp pumpkin seeds
  • 1 tbsp dijon mustard
  • 1 tbsp apple cider vinegar
  • 1 tsp honey
  •  1/3 cup olive oil
  • 4x 160 grams salmon fillets, skin on, pin-boned
  • 2 tbsp black chia seeds
  • Lime wedges, to serve


1. Boil, steam or microwave corn until tender; cool slightly. Cut kernels from cobs.

2. Place kale in a heatproof bowl; cover with boiling water, stand for 2 minutes or until bright green. Drain, rinse kale under cold water; drain well. Tear into pieces.

3. Combine corn kernels, kale, capsicum, green onion, dill and seeds in a large bowl.

4. For the dressing, whisk mustard, vinegar, honey and
2 tbsp of the oil in a small bowl. Pour dressing over corn mixture, season; toss gently to combine.

5. Pat salmon dry with paper towel. Place chia seeds on a plate; press salmon flesh-side down on to seeds to coat.

6. Heat remaining oil in a large heavy-based frying pan over medium heat; cook salmon,
chia-side down, for 5 minutes  or until crisp and golden. Turn salmon; cook skin-side down for a further 2 minutes or until skin is crisp and salmon is cooked to your liking.


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