Salmon with Avocado and Corn Salsa

Ingredients

• 2 tbsp Rapeseed oil
• 4 salmon fillets (180 g each)
• Salt
• Pepper (freshly ground)
• 2 ripe avocados
• 1 cucumber
• 2 red bell peppers
• 1 can corn (250 g)
• 125 g feta cheese
• 0.5 bunch Parsley
• 5 tbsp olive oil
• 1 lemon (juiced)

Instructions

1. 1.

   Wash the bell peppers and cucumber, quarter them and remove seeds. Cut both into 0.5 cm pieces. Halve each avocado with a small kitchen knife, twist out the pit. Score the flesh crosswise, press it out of the skin and cut into 0.5 cm cubes. Wash parsley, shake dry and roughly chop leaves.

2. 2.

   Drain the corn. Cube the feta and mix with the other vegetables. Whisk lemon juice with olive oil, salt and pepper and fold into the salsa.

3. 3.

   Rinse salmon fillets under cold water, pat dry and season with salt and pepper.

4. 4.

   Heat 2 tbsp oil in a pan until hot, sear salmon skin side first for 3‑4 minutes until golden brown, then flip. Remove from heat and let the other side become translucent.

5. 5.

   Serve salmon on a plate topped with salsa.