2 x 7 oz Regal Marlborough King Salmon Portions
1 tbsp chipotle seasoning
2 corn cobs, husks removed
14 oz can black beans, drained
5.3 oz cherry tomatoes, halved
1 Spanish white onion, peeled, finely sliced
2 red chillies, thinly sliced
2 handfuls mesclun salad leaves
¼ cup olive oil
2 tbsp lime juice
1 tsp chipotle seasoning
1 tsp honey
1 lemon, juice of
½ cup coriander leaves
2 limes, cut into wedges
Remove the Regal salmon from the fridge and allow to rest at room temperature for 10 minutes. Remove from packet and sprinkle over the chipotle seasoning covering both sides of each piece.
Preheat a barbecue grill plate or large heavy-based grill pan. Grill corn until charred and heated through. Use a knife to cut down the sides of the corn cob to remove the kernels. Scrape into a salad bowl. Mix in the black beans, cherry tomatoes, onion slices, chilli slices and salad leaves. Toss well to combine.
Mix together the oil, lime juice, extra chipotle seasoning and honey in a small bowl or glass jar with a lid. Shake well. Season to taste with salt and freshly ground black pepper.
Pour the dressing over the salad ingredients and toss to combine.
On the hot grill plate, cook the seasoned salmon for 2 minutes on each side. Turn onto the skin side for 30 seconds to make the skin crispy. Leave the salmon to rest for 2 minutes before serving.
Serve the salmon together with the Tex-mex salad and guacamole and plenty of lime wedges and extra coriander leaves.