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Herb Crusted Salmon With Sweet Corn Relish

Ingredients

  • 4 x 200g Petuna Salmon fillets, skin off

Herb Crust:

  • 2 tablespoons extra virgin olive oil
  • Half an onion, diced
  • 2 garlic cloves, finely diced
  • 1 cup fresh breadcrumbs
  • 3 tablespoons chopped coriander leaves
  • 3 tablespoons chopped parsley
  • 1 tablespoon grated lemon zest
  • 1 teaspoon smoked paprika
  • 40g butter melted

Sweet Corn Mash:

  • 1 tablespoon butter
  • 1 onion, finely diced
  • 3 corn cobs, kernels removed
  • 2 tablespoons instant polenta
  • 3 tablespoons cream
  • One third cup water

Servings: 4

Prep and cook time: 25 minutes

Method

  1. Preheat oven to 200°C
  2. To make the herb crust, heat the extra virgin olive oil in a frying pan over medium heat. Add the onion and garlic until soft. Remove from the heat and add the remaining ingredients, stir to combine.
  3. Line a roasting tray with baking paper and place the four salmon fillets onto the tray. Press the herb crust on to the top of the salmon fillets. Bake in the oven for 10 minutes.
  4. Meanwhile to make the sweet corn mash, purify the butter and onion until soft then add the corn, polenta, cream and water. Season with a little sea-salt and freshly ground black pepper. Cook for 5-6 minutes, or until the mixture has thickened and the corn is a golden colour.

To Serve

Serve the baked salmon with the sweet corn mash and a green salad if desired.

Recipe and picture contributed by Petuna