Recipe- Tropical Salmon Salad

The first time i made this, i wasn't really sure what I was going to make. I had about half the ingredients in the house and I knew I wanted to do something with salmon & salad but inspiration struck as I walked around Whole Foods and we ended up with this marvellously light, tangy and slightly spicy salad that's become a favourite in our household.

1 medium salmon filet, deboned & skinned
2 tbsp butter
the juice of 1 fresh lime
mixed baby greens
carrots
cucumber
frozen or canned corn (thawed or drained)
pineapple-mango salsa (any one will do- i prefer whole foods fresh made)

heat a medium skillet to medium high heat and add the corn. make sure the pan and the corn are dry. saute, stirring occasionally until the corn is slightly browned and roasted looking. place the corn in a bowl to the side.

in a small saucepan, melt down the butter and the juice of half the lime. once melted, brush across both sides of the salmon filet and coat the bottom of the skillet. over medium heat, pan cook the fish, keeping it lubricated with the butter. cook for 2-4 minutes per side until cooked through.

in a dish of your choosing, mix the baby greens, carrots, cucumber & corn. place the cooked salmon filet on the bed of salad, drizzle with any remaining butter and use the remainder of the lime juice as a dressing. top with a few spoonfuls of pineapple mango salsa. Delicious!!