Name: Salmon with grilled corn salsa
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6
Ingredients: 2 corn cobs (800g), trimmed; 2 medium red capsicums (400g); 1 small red onion (100g), chopped finely; 1 small red thai chilli, seeded, chopped finely; 1 tablespoon olive oil; 1/4 cup coarsely chopped fresh coriander; 6 x 200g salmon fillets, skin on

Ingredients

2 corn cobs (800g), trimmed

2 medium red capsicums (400g)

1 small red onion (100g), chopped finely

1 small red thai chilli, seeded, chopped finely

1 tablespoon olive oil

1/4 cup coarsely chopped fresh coriander

6 x 200g salmon fillets, skin on

Method

1.Place corn on heated oiled grill plate (or grill or barbecue); using metal tongs to roll corn, cook until lightly browned all over. When cool enough to handle, cut kernels from cobs.

2.Meanwhile, quarter capsicums; remove and discard seeds and membranes. Roast capsicum under grill or in very hot oven, skin-side up, until skin blisters and blackens. Cover capsicum pieces with plastic or paper for 5 minutes. Peel away skin; chop capsicum finely.

3.To make corn salsa; combine corn and capsicum in medium bowl with onion, chilli, oil and coriander.

4.Cook salmon on same heated oiled grill plate (or grill or barbecue) until browned both sides and cooked as desired. Serve with corn salsa.

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Ingredients

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