Cajun Salmon and Sweetcorn Puree with Broccoli and Fried Onions. Great recipe for Cajun Salmon and Sweetcorn Puree with Broccoli and Fried Onions. This recipe is from Jess Wardlaw's blog, forage in the pantry. It's quite unusual but we really liked the flavour combinations and it only takes about half an hour to prepare.
When ready to serve, spoon a generous helping of sweetcorn puree onto a warmed plate. Mix the crispy onions with the warm broccoli and serve on the side and sprinkle with any extra coriander leaves. Add some natural yoghurt if the what gets too much! You can cook Cajun Salmon and Sweetcorn Puree with Broccoli and Fried Onions using 12 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Cajun Salmon and Sweetcorn Puree with Broccoli and Fried Onions
- You need 2 of salmon fillets.
- Prepare 1 tsp of smoked paprika and cayenne pepper.
- Prepare 1 tbsp of olive oil.
- It’s 1 can of or 1 cup of frozen sweetcorn.
- You need 1/2 of lime, zest and juice.
- You need 30 g of butter.
- You need Bunch of coriander or mint, chopped.
- Prepare of enough broccoli for two.
- Prepare 1 of small onion, halved and finely sliced into half moons.
- Prepare 1 tbsp of flour.
- It’s of light olive oil or a tbsp goose fat for frying.
- You need of salt and pepper.
Spray the salmon llets a few times with oil then place in the pan. Turn, brush again with lemon juice, and sprinkle with the Cajun Seasoning. Meanwhile, mix the pepper, onion, cucumber and tomatoes in a bowl. Steam the sweetcorn cobs until just cooked, then strip the kernels from the cobs.
Cajun Salmon and Sweetcorn Puree with Broccoli and Fried Onions step by step
- Place the salmon in a grill pan and drizzle with olive oil. Sprinkle over the paprika and cayenne and leave to marinate while you prepare the puree and broccoli..
- Mix the flour with the sliced onion and add salt and pepper. Heat the olive oil or goose fat in a large frying pan, add the onions and fry until crisp and crunchy. Tip into a bowl and set aside (out of reach)..
- Add the broccoli to the frying pan and saute gently with the lid on until just tender and slightly browned. Turn the heat off but leave in the pan. Preheat the grill to high..
- Meanwhile cook the sweetcorn in water for 3-4 minutes until tender and then drain well. Return to the pan and melt in the butter, add the lime zest, lime juice, chopped coriander or mint and salt and pepper. Place the salmon under the hot grill and cook for about 5-8 minutes until cooked through and charred on top..
- Blitz the sweetcorn mixture with a stick blender until smooth, then return to the pan to reheat. I then cooked a little more sweetcorn and added it, whole, to add some texture, but I wouldn't do that again as it reduced the flavour intensity (just explaining why you can see the kernels in the finished photo)..
- When the salmon is cooked reheat the broccoli if necessary and mix in the onions. Serve the salmon on top of the puree, with the broccoli and lime wedges..
Dice the pepper and onion so the pieces are roughly the size of the sweetcorn kernels. Heat some oil in a pan (preferably a non-stick frying pan) over medium-high heat. When the oil is HOT gently place each salmon fillet in the pan. Drizzle one side of each fillet with remaining butter. Chargrill the baby sweetcorn in a griddle pan to soften.