300g Fresh Salmon skin-on
4 butter lettuce leaves
150g tinned black beans, rinsed
1 cobb of corn, charred
½ avocado, sliced
2 cups brown rice, cooked
1 lime, juiced
coriander, to taste
1 tsp cumin
1 tsp paprika
1 tsp garlic powder
¼ tsp cayenne pepper
Pinch of salt
In a bowl, combine cumin, paprika, garlic powder, cayenne pepper and salt. Rub over salmon pieces and set aside.
Heat a fry-pan on high heat and cook corn cob until charred. Slice corn from cob and set aside. Alternatively, corn can be charred on a gas hob.
Return fry-pan to medium heat and cook salmon for 2-3 mins per side. Once cooked, set aside and wipe out pan.
Return fry-pan to medium heat, cook black beans for 5 mins or until heated through.
In 2 serving bowls, place 2 butter lettuce leaves in each. Add equal portions rice, corn, beans, and sliced avocado. Top with salmon, coriander and lime juice and enjoy!
This recipe was created exclusively for Women's Health by Tassal Salmon.