Lime & Corn Salmon Bake
4 fresh cobs of corn
1 t ground cumin
1 t ground coriander
1 t ground ginger
1 t ground turmeric
½ t ground black pepper
1 t salt
6 x 180g boneless salmon portions
3 T olive oil
Coriander leaves and sliced chilli (optional)
- Remove the corn cobs from their husks and char-grill. You can do this over a gas burner, on a barbeque, or under the grill, but be sure to get lots of browned and blistered kernels. Set aside.
- Mix together the spices and salt. Line an ovenproof dish with baking paper, making sure it comes up the sides of the dish. Arrange the portions in it snugly, then rub with half of the spice mix.
- Remove the corn kernels from the cobs with a sharp knife, trying to keep some stuck together. Put half of the corn in the dish with the salmon, and the other half in a bowl for the salsa. To complete the salsa, add the zest of one of the limes to the bowl and the juice of two of the limes. Add the remaining spice mix and half the olive oil. Still well and set aside.
- Juice the remaining two limes and whisk together with the remaining olive oil. Drizzle over the salmon then bake at 200⁰C for 15-20 minutes or until just cooked.
- Toss the coriander and chilli through the salsa and put large spoonfuls on top of the salmon. Serve straight from the dish with any remaining salsa on the side.
Recipe adapted from Cuisine magazine
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