BBQ Salmon with Corn Salad

Ingredients

• Salmon fillets 4 x 150g
• BBQ sauce 100ml
• Olive oil 4 tbsp
• Salt to taste
• Black pepper to taste
• Sweetcorn, drained 1 x 300g can
• Red onion, finely chopped 1/2 small
• Red bell pepper, finely diced 1/2
• Cherry tomatoes, halved 150g
• Fresh coriander, chopped small bunch
• Lime, juiced 1
• For the dressing
• Olive oil 2 tbsp
• Lime juice 1 tbsp
• Honey or maple syrup 1 tsp
• Salt pinch
• Black pepper pinch

Method

1. Preheat your barbecue or grill to medium-high heat. Lightly oil the grates.
2. Pat the salmon fillets dry with kitchen paper. Brush them all over with 2 tbsp of olive oil and season with salt and pepper.
3. Brush the top of each salmon fillet generously with BBQ sauce. Place the salmon, skin-side down (if applicable), onto the hot grill.
4. Grill for approximately 4-6 minutes per side, depending on thickness, until cooked through and flaky. Brush with more BBQ sauce during the last minute of cooking.
5. While the salmon is grilling, prepare the corn salad. In a large bowl, combine the drained sweetcorn, finely chopped red onion, diced red bell pepper, halved cherry tomatoes, and chopped fresh coriander.
6. In a small bowl, whisk together the dressing ingredients: 2 tbsp olive oil, 1 tbsp lime juice, honey or maple syrup, a pinch of salt, and a pinch of pepper.
7. Pour the dressing over the corn salad and toss gently to combine. Adjust seasoning if necessary.
8. Serve the grilled BBQ salmon immediately alongside the fresh corn salad.