Grilled Salmon with Mexican Salad

Ingredients

• 600 g green bean kernels (peeled)
• Salt
• 1 small can corn (drained weight 150 g)
• 1 Red Onion
• 1 tbsp finely chopped parsley
• 3 tbsp white wine vinegar
• 1 tbsp Lemon Juice
• 6 tbsp Olive oil
• Pepper (freshly ground)
• sugar
• 4 salmon fillets (about 150 g each)
• fresh mint (for garnish)
• lemon wedges

Instructions

1. 1.

   Blanch the beans in boiling salted water for 2-3 minutes. Drain, shock with cold water and let drain. Let the corn drain in a sieve. Peel the onion, halve it and slice thinly. Combine beans, corn, onion and mint in a bowl. Mix with vinegar, lemon juice and 4 tbsp oil, then season with salt, pepper and a pinch of sugar.

2. 2.

   Rinse the salmon and pat dry. Brush with remaining oil and grill on a hot aluminum pan or grill sheet for 6-8 minutes, turning occasionally. Alternatively, sear in a grill pan for 4-5 minutes until juicy. Finish with salt and pepper. Arrange the bean-corn salad on plates and place the grilled salmon on top. Garnish with mint and serve with lemon wedges.