POACHED SALMON AND CORN SALSA

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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