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Salmon, Potato Wedges and Corn Salsa

Recipe Information

Ingredients

• 2 x 15ml spoons oil
• 1 red and green pepper, deseeded and finely chopped
• 326g can sweetcorn, drained
• 15ml spoon soft brown sugar
• 2 x 400g packs boneless salmon fillets
• 450g frozen potato wedges

Method

Heat a 15ml spoon of oil in a frying pan, then add the peppers and cook for 3-4 minutes. Next add the sweetcorn and cook for a further 5 minutes or until the sweetcorn takes on some colour. Remove and put to one side to cool.

In the same frying pan heat the remaining oil and cook the salmon for 15 minutes, turning occasionally.

Whilst the salmon is cooking, cook the potato wedges as per pack instructions.

To serve: Pile the potato wedges onto individual plates and top with a salmon fillet and some of the sweetcorn salsa.