Moroccan Salmon and Salsa
Serves 4
- 660 g salmon fillets (one fillet per person)
- 2 tbsp extra virgin olive oil
- 2 tbsp Moroccan spice
- 400 g tin corn kernels, drained
- 4 tomatoes, chopped
- 1 avocado, cubed
- 0.5 bunch coriander, chopped
- 500 g steamed rice, cooked
- 1 lime
