k. I’ll admit this isn’t very festive…or wintery…or seasonal. Apologies. But frankly the unprecedented warm weather recently has sent us all into a state of confusion!? And following a few too many glasses of mulled wine after the annual village Christmas carol concert and a need for something fresh, filling and quick, Cajuan salmon seemed like the obvious choice…? Obvious right?
- 2 salmon fillets
- 1 tsp of smoked paprika and cayenne pepper
- 1 tbsp olive oil
- 1 can sweetcorn
- 1/2 lime, zest and juice
- Pinch chilli flakes
- 30g butter
- Bunch coriander, chopped
- Mix of broccoli – purple sprouting and normal (enough for 2), chopped into florets
- 1 banana shallot, halved and finely sliced into half moons
- 1 tbsp flour
- Sunflower oil for frying
- Natural yoghurt to serve
- Marinade the salmon in the dried spices, some seasoning and the olive oil and put in the fridge for about 20 minutes
- Heat a good layer of sunflower oil in a frying pan until hot. Mix the flour and the chopped shallots in a bowl and season.
- When the oil is hot add the shallots and fry, moving around with a fork, until deep golden and crisp. Tip into a bowl lined with kitchen roll and season. Set aside.
- In the same pan, add another drop of oil and stir fry the broccoli gently until charred. Set aside to keep warm in a low oven.
- Simmer the sweetcorn in the canned juices and enough water to cover for 3-4 minutes. Drain
- Add to the bowl of a food processor while hot and add the butter, chilli, coriander, juice and zest of the lime and some seasoning. Puree until smooth and taste. Set aside to keep warm in a pan.
- Finally, heat a splash of oil in your frying pan until hot. Fry the salmon, skin side down for about 5 minutes, turning halfway, depending on the thickness. Equally this would be excellent grilled on a grilled but mine was out of action!
- When ready to serve, spoon a generous helping of sweetcorn puree onto a warmed plate. Top with the salmon. Mix the crispy onions with the warm broccoli and serve on the side and sprinkle with any extra coriander leaves.
Add some natural yoghurt if the what gets too much!