Cherry, Avocado and Corn Salad with Salmon

Ingredients

2 corn cobs, husks and silk removed
2 skinless salmon portions
1/4 cup (60mL) olive oil
2 Tbs sherry vinegar
2 tsp maple syrup
1 tsp Dijon mustard
200 g cherries, pitted, halved
1 avocado, stoned, peeled, thinly sliced
4 radishes, thinly sliced
100 g Aussie sprouts crunchy combo
60 g packet baby rocket

Granola sprinkles:

1/4 cup (20 g) rolled oats
1 Tbs pepitas (pumpkin seeds)
1 Tbs sunflower seeds
2 tsp pistachio dukkah
1 1/2 Tbs maple syrup

Method

To make the granola sprinkles, preheat oven to 180 C. Line a baking tray with baking paper. Combine the oats, pepitas, sunflower seeds, dukkah and maple syrup in a small bowl. Season. Spread evenly over the lined tray. Bake for 8-10 minutes or until golden brown. Set aside to cool completely.

Meanwhile, heat a barbeque grill or char-grill on medium-high. Spray with olive oil spray. Cook the corn, turning occasionally, for 8-10 minutes or until lightly charred. Set aside to cool slightly. Spray the salmon with oil and season. Cook for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover loosely with foil.

Place the oil, vinegar, maple syrup and mustard in a screw-top jar and shake until well combined. Season.

Use a serrated knife to cut down the side of the corn to release the kernels. Flake the salmon. Arrange the corn, salmon, cherry, avocado, radish, sprouts and rocket on a serving platter. Drizzle with dressing. Top with granola sprinkles.

Credits: Coles

Photo Credits: Coles