Salmon and charred sweetcorn salsa

Salmon and charred sweetcorn salsa

By
From
More Home Comforts
Serves
4
Photographer
Peter Cassidy

It’s taken ten years to master the art of growing sweetcorn in my garden, and all we really did was move the plants round from year to year to see where it grew best. We now have the perfect site. The problem now is that the dog has got a taste for it too, so he’s forever pulling the plants up.

Ingredients

Quantity Ingredient
4 whole corn on the cob, outer husks removed
6 spring onions, trimmed
2 red chillies
3 limes, cut in half
2 tablespoons roughly chopped coriander, stems and leaves
5 tablespoons extra virgin olive oil
sea salt
freshly ground black pepper
4 x 100g salmon fillets, boneless and skinless

Method

  1. Put the corn on the cob into a large pan of water, set over a high heat and bring to the boil, then turn the heat down and simmer for 15 minutes until tender.
  2. Meanwhile, heat a griddle pan until hot. Add the spring onions and chillies, and char on each side for a couple of minutes, until just blackened. Remove and roughly chop.
  3. Add the limes to the griddle pan, cut-side down, and char for 1 minute until just blackened. Remove and set aside.
  4. When the corn is tender, drain and set on the griddle pan to char – keep an eye on it as you don’t want one side very black! Turn every couple of minutes so that it is evenly charred. Remove from the griddle, then cut 2 cobs in half and set aside.
  5. Remove the kernels from the other 2 cobs and place in a food processor along with the chopped spring onions, chillies and coriander. Squeeze in the juice from 1 lime and add 2 tablespoons of the olive oil, then pulse until everything is roughly chopped. Season to taste with salt and pepper.
  6. Rub each side of the salmon fillets with a little of the olive oil, then place on the griddle pan and char on each side for 1 minute until just cooked through.
  7. Place on plates with a spoonful of the salsa, half a charred corn on the cob and a piece of lime. Finish with the last of the olive oil, drizzled over.
Tags:
Home Comforts
British food
classic recipes
indulgent
winter
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