Spicy Honey Huon Salmon with Sweet Corn & Avocado Salad

Ingredients

• 2 Fresh Huon Salmon portions, skin on
• 3 Tbsp Honey
• 1/2 tsp Sriracha chilli sauce
• 1 Lime (the juice of)
• 1 tsp Light brown sugar
• 3 Corn Cobbs (large)
• 2 Avocado's (large)
• 1 Cup Cherry Tomatoes
• 1/2 Cup Coriander Leaves

Method

1. 1

   In a small bowl, whisk together the honey, sriracha sauce, lime juice and brown sugar. Set aside.

2. 2

   Preheat a char-grill pan over high heat. Cook the corncobs for 8 minutes, turning, or until charred and just cooked.

3. 3

   Remove from heat and cut the kernels off the cob and combine them in a bowl with the avocado, tomatoes, coriander. Season to taste with salt & pepper, add 1 tbs of olive oil. Set aside while you cook the salmon.

4. 4

   Heat a non-stick frypan with 1 tbs of olive oil over medium-high heat. Season the salmon portions and place skin side down in the pan. Cook for 3 minutes then turn the salmon over and pour a little sauce over each piece and cook for another 3-4 minutes.

5. 5

   Serve the Huon Salmon with the corn and avocado salad and spoon over any remaining sauce. Serve with a wedge of fresh lime.