Cajun Salmon and Sweetcorn Puree with Broccoli and Fried Onions

Name: How to cook Cajun Salmon and Sweetcorn Puree with Broccoli and Fried Onions - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Us

Introduce

Chef :

Joanne

Cajun Salmon and Sweetcorn Puree with Broccoli and Fried Onions

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.

Ingredient

Food ration :

2 servings

Cooking time :

30 mins

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

small onion, halved and finely sliced into half moons

1 tbsp

flour

Cooking instructions

* Step 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.

* Step 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).

* Step 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.

* Step 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.

* Step 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).

* Step 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.