-FOR THE FISH-
6 180 g. fillets salmon
A lemon; juice of
1 tb Olive oil
Salt and pepper to taste
-FOR THE CORN CAKES-
DRY INGREDIENTS
1/3 c Flour
1/4 ts Baking powder
1/2 ts Sugar
60 g Polenta
1/2 ts Salt
Olive oil for frying
WET INGREDIENTS
1 Egg; beaten
20 g Butter; melted
1 c Fresh corn kernels
1/2 c Buttermilk
3 Spring onions; sliced
FOR THE SALSA
2 Roma tomatoes; finely diced
30 g Capers
1 Red capsicum; finely diced
3 tb Coriander or parsley;
-chopped
1 Lime; juice of
First, season the salmon fillets with salt and pepper, then whisk the olive
oil and lemon juice together. Drizzle the lemon mixture over the fish and
set aside for 30 minutes.
Meanwhile, make the corn cakes. Mix together all the dry ingredients. In a
separate bowl or jug, whisk the egg, butter and buttermilk together then
fold in the corn and sliced spring onions. Set aside.
In a small bowl, mix together the diced tomatoes, capers, diced capsicums,
coriander or parsley and lime juice. Season with salt and pepper.
Heat some oil in a non-stick frypan and add mounds of the corn batter,
cooking until golden brown on both sides. Meanwhile, heat a grill or grill
pan and cook the salmon until just cooked through on both sides, about 4
minutes each side in a grill, 2 minutes each side in a grill pan.
Serve each salmon fillet accompanied by one or two corn cakes and a large
spoonful of the red capsicum salsa.
Yields
1 servings