HERB AND PEPPER CRUSTED SALMON WITH CREAMED SWEET CORN
Description
(serves 6)
Serve as an entree or main course with small, peeled, boiled potatoes and wilted spinach. The salmon is placed into a simple marinade before roasting and it seems to dispel some of the salmon's richness.
INGREDIENTS
6 x 100g-150g salmon fillets (skin on, bone out)
65ml (1/4 cup) olive oil
juice of 1/2 lemon
1 garlic clove (crushed)
15ml (1 tbsp) Kikkoman soy sauce
1 tbsp chopped Italian parsley leaves
Creamed Sweet Corn
1 tbsp chopped chervil sprigs
1 tsp crushed (or coarsely ground) black peppercorns
15ml (1 tbsp) extra virgin olive oil
2 tbsp diced red capsicum
lemon halves and grind of black pepper for garnish
METHOD
- Place salmon fillets into a low-sided bowl and add olive oil, lemon juice, garlic and soy sauce. Gently toss together and leave at room temperature for 30 minute.
- Preheat oven to 220°C.
- Remove salmon from marinade and pat dry on paper towels. Place on a low-sided roasting tray with skin-side down.
- Place parsley, chervil and peppercorns into a small bowl and combine. Sprinkle herb mixture onto surface of salmon and pat it down.
- Drizzle with extra virgin olive oil, place in oven and roast for 5-7 minutes or till salmon is cooked medium-rare.
- Spoon Creamed Sweet Corn onto warmed plates, sprinkle with some of the red capsicum, saving a small amount for garnish. Place salmon fillet on corn and capsicum.
- Garnish with a lemon half, remainder of red capsicum and a grind of black pepper.
