Salmon With Roasted Corn Salsa Recipe
Drizzle of olive oil for frying
4 salmon fillets (120 g to 150 g each)
1 cup frozen corn
1/2 cup each finely diced bell pepper, English cucumber, and plum tomato
1 tbsp olive oil
1 tbsp red wine vinegar
1 tsp finely chopped fresh herbs such as chervil, savory or thyme
1 tsp lime juice (optional)
Pinch of salt
Step 1: To make the salsa, spread the frozen corn in a thin layer on a baking sheet. Broil until kernels are lightly charred. Let the corn cool slightly then mix with the rest of the salsa ingredients.
Step 2: To make the salmon, heat the olive oil in a fry pan on medium heat. Cook the salmon on both sides until opaque and flaky.
Step 3: To serve, spoon the salsa onto 4 plates and place a salmon fillet on each.