Cajun Salmon and Sweetcorn Puree with Broccoli and Fried Onions

Name: Cajun Salmon and Sweetcorn Puree with Broccoli and Fried Onions
Total time: 1800 s
Yield: 2 servings
Cuisine: British
Ingredients: 2 salmon fillets; 1 tsp smoked paprika and cayenne pepper; 1 tbsp olive oil; 1 can or 1 cup of frozen sweetcorn; 1/2 lime, zest and juice; 30 g butter; Bunch coriander or mint, chopped; enough broccoli for two; 1 small onion, halved and finely sliced into half moons; 1 tbsp flour; light olive oil or a tbsp goose fat for frying; salt and pepper

Joanne @JoanneinBath

Bath, UK

This recipe is from Jess Wardlaw's blog, forage in the pantry. It's quite unusual but we really liked the flavour combinations and it only takes about half an hour to prepare. The sweetcorn puree is delicious. NB once you've fried the onions put them beyond reach while you finish off everything else - unless you have a much better level of self control than I do.

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Ingredients

30 mins

2 servings

2salmon fillets
1 tspsmoked paprika and cayenne pepper
1 tbspolive oil
1 canor 1 cup of frozen sweetcorn
1/2lime, zest and juice
30 gbutter
Bunchcoriander or mint, chopped
enough broccoli for two
1small onion, halved and finely sliced into half moons
1 tbspflour
light olive oil or a tbsp goose fat for frying
salt and pepper

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Steps

30 mins

1

Place the salmon in a grill pan and drizzle with olive oil. Sprinkle over the paprika and cayenne and leave to marinate while you prepare the puree and broccoli.
2

Mix the flour with the sliced onion and add salt and pepper. Heat the olive oil or goose fat in a large frying pan, add the onions and fry until crisp and crunchy. Tip into a bowl and set aside (out of reach).
3

Add the broccoli to the frying pan and saute gently with the lid on until just tender and slightly browned. Turn the heat off but leave in the pan. Preheat the grill to high.
4

Meanwhile cook the sweetcorn in water for 3-4 minutes until tender and then drain well. Return to the pan and melt in the butter, add the lime zest, lime juice, chopped coriander or mint and salt and pepper. Place the salmon under the hot grill and cook for about 5-8 minutes until cooked through and charred on top.
5

Blitz the sweetcorn mixture with a stick blender until smooth, then return to the pan to reheat. I then cooked a little more sweetcorn and added it, whole, to add some texture, but I wouldn't do that again as it reduced the flavour intensity (just explaining why you can see the kernels in the finished photo).
6

When the salmon is cooked reheat the broccoli if necessary and mix in the onions. Serve the salmon on top of the puree, with the broccoli and lime wedges.

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Joanne @JoanneinBath

on January 16, 2016 08:16

Bath, UK

I enjoy cooking mostly because I like eating, but also because it's a great way to relax at the end of the day. I work in book publishing and especially enjoy creating cookbooks written by cooks who love cooking and sharing food rather than creating show stopping dishes that take days to put together. As Nigel Slater would say; 'we are, after all, simply making ourselves something to eat'. I live with my lovely daughter Isobel who rarely pays any kind of compliment but will occasionally admit something I've cooked was quite nice, and our dog Piper, who will eat anything.