Chipotle Salmon Side w/ Charred Corn + Avocado Salsa



4 servings


Chipotle Salmon

  • 150g can chipotle chilli in adobo sauce
  • 2 tbsp Squeaky Gate extra virgin olive oil (The Mild One)
  • 1 lime, juiced
  • 1 tsp ground cumin
  • 1 clove garlic, minced
  • 1/2 tsp table salt
  • 1/4 tsp freshly ground black pepper
  • 1 x 1.2kg half side Huon salmon, boned


Charred Corn + Avocado Salsa

  • 3 corn cobs, husk removed
  • 1 tbsp Western Star Original Spreadable Soft Butter, room temperature
  • 1/2 small red onion, finely sliced
  • 1 large avocado, diced
  • 60g feta, crumbled
  • 1 lime, juiced
  • 1 tbsp Squeaky Gate extra virgin olive oil (The Strong One)
  • 1 cup coriander leaves, roughly chopped


Step 1. Preheat the FORCE to medium-high heat and place a trivet onto the grill.

Step 2. To make the Chipotle Salmon, finely chop the chipotle chilli and mash with the back of a fork until well pureed. Add to a bowl with the olive oil, lime juice, cumin, garlic, salt and pepper. Mix well to combine.

Step 3. Place salmon side into a baking tray that it fits into, then brush the marinade over the flesh side of the salmon. Place the tray on top of the trivet on the preheated BBQ. Add the corn cobs straight onto the grill. Then close the lid of the BBQ. Cook for 15-20 minutes, opening the lid to turn the corn once or twice, until salmon is just cooked through, and corn is charred and tender.

Step 4. Remove corn from the BBQ and spread on some Soft Butter. Allow to cool before slicing off the kernels.

Step 5. To make the Charred Corn + Avocado Salsa, add the corn into a large bowl with the other ingredients. Toss gently to combine. Spoon the Salsa over the Chipotle Salmon and garnish with some coriander leaves, to serve.


This is an Everdure Recipe