- 4 Huon Salmon Fresh portions, skin on
- 2 peaches (or nectarines)
- 2 corn cobs
- 1 tin of black beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 small red chilli, finely chopped
- 1 lime, juiced
- 1 cup coriander leaves
- 2 tbsp olive oil
- Extra lime wedges to serve
Slice each peach into six segments, then gently toss in a small bowl with olive oil and salt.
Heat your grill plate or barbeque to medium high, grill peaches for one minute each side until charred. Set aside.
Chargrill corn. Remove kernels from cob and place in a large bowl. Add the black beans, tomatoes, chili, lime juice, coriander leaves and 1 tablespoon of the olive oil and toss well to combine. Season to taste.
Season the Huon Salmon then drizzle with olive oil. Cook salmon, skin side down on a heated, oiled grill plate or barbeque over medium heat for three minutes. Turn and cook for a further minute or until just cooked through.
Arrange the salad on four plates, then top with salmon, and arrange the peaches over the salad.
Serve with extra lime wedges.