° 4 boneless, skinless salmon fillet

° 2 tsp coriander

° 2 tbsp-thyme

° 1 tsp-cinnamon

° 1 tsp pepper

° nutmeg

° 10 turns pepper mill

° 2 garlic

° 1 tbsp sunflower oil

° 1 can corn of 285 g

° 50g black bean

° 10 cherry tomatoes

° 1 avocado

° 1 onion

° 10 stem cilantro

° 2 tbsp oil

° lime juice

° 1 pinch salt

*Methods :


The day before, putting black beans in  water. 


The next day, drain them, rinse them and put them in a pressure cooker. When the casserole starts to hiss, cook for 20 minutes. Drain and let cool. 


Crush the coriander and the cloves. Pour into a salad bowl. Adding thyme, cinnamon, chilli, grate  nutmeg, pepper, crushing garlic and mix. 


Coat the salmon with this preparation and set aside. In a nonstick skillet, heat the sunflower oil and brown the salmon for 3 to 5 minutes on each side. 


Meanwhile, drain the corn, rinse it, drain it and put it in a salad bowl.


Add black beans. Wash the cherry tomatoes, dry them and cut them in half widthwise. Add them to the salad bowl. Peel the avocado, cut it into pieces and add them to the salad bowl. 


Finely chop the onion and add it. Rinse the coriander, dry it, finely chop it and add it. Add olive oil, lemon juice, salt and mix well. 


Serve 1 salmon fillet per person, salad on the side or in a separate salad bowl and it’s ready!

VariantYou can use allspice instead of cinnamon, nutmeg and cloves.

Enjoy !

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