I first cooked this dish craving some zesty, vibrant, Mexican summer flavours in the middle of winter. It really hit the spot. It would also be great in the summer when you could cook the sweetcorn and fish on a barbeque. Fresh jalapenos are available at stores such as Waitrose, but if you can’t get hold of them, substitute with the larger mild green chillies – they all add a unique freshness to the dish. The heat will be tempered by the dairy in the dressing, but bear in mind that not all chillies are the same heat. Heat lovers could have more of the sliced chilli when serving. Chipotle powder is available online. You could substitute smoked paprika or jerk seasoning for the chipotle flavours.

2 x 150g sustainable salmon fillets, skin off

Fish marinade:

1 tspn chipotle powder or smoked paprika

1 tspn salt

½ tspn cayenne pepper

1 tspn ground white pepper

½ tspn lime powder (optional)

Salad:

60g quinoa, rinsed in a sieve and shaken dry

80g frozen sweetcorn, defrosted

Olive oil

1 avocado, peeled, stoned and cut into wedges

1 little gem lettuce, trimmed and cut into wedges

½ lime

Dressing:

2 tbsp Greek yogurt (or crème fraiche, mixed with a little milk to make more liquid)

2 springs onion, trimmed and finely chopped

1 tbsp chopped chives

¼ - ½ jalapeno (or mild green) chilli, de-seeded and sliced

½- 1 tbsp lime juice (to taste)

½ -1 tbsp agave syrup (to taste)

To serve:

¼- ½ jalapeno (or mild green) chilli, finely sliced

2 tbsp chopped coriander leaves

Lime wedges

• Brush the salmon fillets with the marinade and set aside - this can be done a couple of hours in advance

• Meanwhile, put the quinoa in a small saucepan with 180ml cold water. Bring to the boil and simmer gently for 12- 15 minutes with a lid on. Remove from heat and allow and remaining water to be absorbed. Fork through the grains and transfer to a bowl

• Meanwhile, make the dressing by blitzing the yogurt, spring onions, chives and jalapeno until smooth. Then add half the lime and a little agave syrup balancing the sweet-sourness to taste, erring on the side of sour. Add more chilli if desired, and blitz again. Set aside

• Season the sweetcorn well. Get a frying pan nice and hot – add just small amount of oil and fry until charred on both sides. Add to the sweetcorn to the quinoa bowl. Add a little of the dressing and check seasoning

• Add a little more oil to the existing frying pan and take the heat down a little. Fry the salmon fillets for 2 -3 minutes on each side – you don’t want them cooked through. Take off the heat, squeeze over a little lime juice and set aside for 2-3 minutes. Cut into large chunks then serve immediately (see below)

• To serve, divide the quinoa mix between 2 plates. Top each with the avocado, little gems and the salmon. Drizzle over the dressing and sprinkle with the sliced chillies and coriander leaves