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Baked salmon with corn and spices
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Spice up summer with a festive baked salmon dish.
Ingredients:
  • 4 cobs corn, husks removed
  • 20.00 ml coriander seeds
  • 20.00 ml cumin seeds
  • 1.88 gm ground ginger
  • 3/4 tsp ground turmeric
  • 1.2kg salmon fillet, skinned, pin-boned
  • 2 long red chilli, seeded, finely chopped
  • 4 limes, juiced
  • 36.40 gm extra virgin olive oil
  • 62.50 ml coriander leaves
Instructions:
  • Preheat a sizzling chargrill pan until smoking hot. Grill corn, turning occasionally, for 12 minutes until beautifully charred. Allow to cool before serving.
  • Begin by preheating your oven to a toasty 200°C. While the oven works its magic, heat a small frying pan over medium heat. Toss in coriander and cumin seeds, and give it a good stir for 2 minutes until the aroma fills the air. Next, use a mortar and pestle to finely grind the spices. Transfer the mixture to a medium bowl, then mix in the ginger, turmeric, and 1 teaspoon of salt.
  • On a large oven tray, crisscross 2 sheets of baking paper, then lay out 2 more sheets on top. Set the salmon on the paper and generously season the top with half of the spice mixture.
  • Lay 1 corn cob flat on a cutting board. With a knife parallel to the cob, slice off the kernels in large pieces. Do the same with a second cob. Spread the corn kernels over the salmon, then sprinkle with half of the chili. Drizzle with half of the lime juice and oil.
  • Cut the kernels from the remaining cobs and add them to the remaining spice mixture along with the remaining chili, lime juice, and oil. Mix everything together well.
  • Cover the salmon with a sheet of baking paper, folding the edges together to create a parcel. Bake for 15 minutes for a medium cook or until desired doneness. Let it rest for 5 minutes before unwrapping and transferring to a serving platter.
  • Garnish the salmon with fresh coriander leaves and serve alongside delicious corn salsa.

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