Grilled Salmon Salad with Mixed Greens and Sweet Corn

Ingredients

• Salmon fillet 180 g
• Mixed greens 100 g
• Sweet corn 100 g
• Olive oil 1 tbsp
• Lemon juice 1 tbsp
• Salt to taste
• Black pepper to taste

Method

1. Prepare the salmon. Pat the salmon fillet dry with paper towels. This helps it grill better. Season both sides lightly with salt and black pepper.
   Tip: Dry salmon surface ensures a nice sear when grilling.
2. Preheat the grill or pan. Heat a grill pan or outdoor grill over medium-high heat for about 5 minutes until hot. If using a regular pan, add a small amount of olive oil to prevent sticking.
   Tip: A hot grill or pan helps cook the salmon evenly and creates grill marks.
3. Grill the salmon. Place the salmon fillet skin-side down on the grill or pan. Cook for about 6-7 minutes without moving it, until the skin is crisp and the salmon is cooked about two-thirds of the way through. Flip carefully and cook for another 2-3 minutes until cooked through but still moist inside.
   Tip: Use a fish spatula or wide spatula to flip gently to avoid breaking the fish.
4. Prepare the salad base. While the salmon cooks, place the mixed greens in a large bowl. Add the sweet corn on top.
   Tip: If using canned corn, drain it well before adding.
5. Make the dressing. In a small bowl, whisk together the olive oil and lemon juice. Add a pinch of salt and pepper to taste.
   Tip: Fresh lemon juice brightens the salad flavor.
6. Assemble the salad. Drizzle the dressing over the mixed greens and corn. Toss gently to coat evenly. Place the grilled salmon fillet on top of the salad.
   Tip: Toss the salad just before serving to keep greens crisp.

Pro tips

• If you don’t have a grill pan, a non-stick skillet works well for cooking the salmon.
• Let the salmon rest for a couple of minutes after grilling to keep it juicy.