POACHED SALMON AND CORN SALSA
Prep time: 15 minutes
Cook time: 6 minutes
Serves: 2
Ingredients
2 Huon salmon portions, without skin
1 corn cob
Pickle
1 tablespoon sugar
1 tablespoon apple cider vinegar
Juice of a lime
Pinch of salt
1 shallot, finely sliced
1 red chilli, finely sliced into rounds
Salsa
½ red capsicum, finely chopped
1 tablespoon coriander, finely chopped
1 heaped tablespoon crème fraiche
Method
Step 1
Char the corn cob on a gas hob or barbecue. Turn the cob to ensure an even char
Cut the corn kernels from the cob
Step 2
Mix the pickle ingredients in a bowl and allow to sit for 5 minutes
Add the charred corn kernels, capsicum, coriander and crème fraiche
Stir the pickles and salsa ingredients together
Step 3
Place salmon portions into a deep glass dish, so that they sit flat
Gently pour boiling water over the fish until it is well covered
Turn the fish over, cover with plastic wrap and leave for 6 minutes
Step 4
Spoon salsa into a serving dish
Carefully remove a portion of salmon from the water and place on top of the salsa
Add another spoon of salsa on top and season with salt and pepper