(Sustainable) Fish Recipe

Make this its good.....

Char-grilled salmon with corn salsa

Ingredients
1 cob corn
1 smallish avocado, diced
Some lemon juice (2 lemons)
1 small ripe tomato, chopped
1 tbs finely chopped red onion
Some coriander leaves (can substitute with flat leaf parsely)
2 tsp Moroccan seasoning*
Dash of Olive Oil
2 reasonable sized salmon fillets, skin removed (the easiest way to remove skin from salmon is to ask the fishmonger to do it for you when you purchase the fish or you can do what I did and struggle with a crap knife for 20 mins)
Baby spinach leaves or Roquette(to serve)

Method
1. Blanche corn in boiling water until tender. Set aside to cool slightly.

2. Cut the corn from the cob, Place the avocado and lemon juice into a medium bowl and toss to coat. Add the warm corn, tomato, red onion add coriander leaves and toss gently to combine. Season to taste.

3. Heat a barbecue or char-grill pan over a medium heat. Sprinkle salmon with Moroccan seasoning*, salt and pepper and spray with cooking oil spray. Cook for 4 to 5 minutes on each side or until cooked to your liking, being careful not to burn as the seasoning colours quickly. Place salmon on plates, serve with salsa and accompany with spinach leaves or roquette.


Though the Australian Marine Conservation Society recommend using these fish:

Blue Grenadier (Hoki)
Barramundi
Blue-eye Trevalla (Blue-eye cod, Big eye, Deep sea trevalla)
Bream
Yellowfin tuna
Flathead
King George whiting (spotted whiting, SA whiting ­ but avoid WA-caught fish, as the fishery is closed)
Whiting (school, sand, trumpeter, yellowfin)
Mackerel
Mullet (bluetail, fantail, flicker, yellow eye)
Ling (pink ling, rock ling)
Snapper (red bream, cockney, squire)
Tailor (bluefish, skipjack)
Coral trout (various species)

You can buy their complete guide for $10 and support their work (see the link at the top).


*Make your own Moroccan seasoning
5 teaspoons grated nutmeg
5 teaspoons ground cumin
5 teaspoons ground coriander
2-1/2 teaspoons ground allspice
2-1/2 teaspoons ground ginger
1-1/4 teaspoons Cayenne pepper
1-1/4 teaspoons ground cinnamon