Baked salmon with corn and spices

title="Baked salmon with corn and spices"
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(6) Rate it

• 0:30 Prep


• 0:30 Cook


• 
  10 Servings


• Advanced

Get the festivities rolling with this exotic baked salmon that will take you right through summer.

Featured in
Christmas menu plans, Mexican recipes

Ingredients

• 4 cobs corn, husks removed


• 1 tablespoon coriander seeds


• 1 tablespoon cumin seeds


• 3/4 teaspoon ground ginger


• 3/4 teaspoon ground turmeric


• 1.2kg salmon fillet, skinned, pin-boned


• 2 long red chilli, seeded, finely chopped


• 4 limes, juiced


• 2 tablespoons extra virgin olive oil


• 1/4 cup coriander leaves

Method

• 
  
  
  Step 1
  
  
  
  
  Preheat a chargrill pan over high heat. Cook corn, turning frequently, for 12 minutes or until lightly charred. Cool.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Preheat oven to 200°C. Meanwhile, preheat a small frying pan over medium heat. Add coriander and cumin seeds, and stir for 2 minutes or until fragrant. Using a mortar and pestle, finely grind. Transfer to a medium bowl, then stir in ginger, turmeric and 1 teaspoon salt.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Place 2 sheets of baking paper widthwise, slightly overlapping, on a large oven tray. Place 2 more sheets lengthwise, slightly overlapping, on top. Place salmon on tray, then rub top of salmon with half the spice mixture.
  
  
  


• 
  
  
  Step 4
  
  
  
  
  Place 1 corn cob horizontally on a chopping board. Holding knife parallel to cob, cut kernels, in large pieces, away from cob. Repeat with a second cob. Place kernel pieces over salmon, then scatter with half the chilli. Drizzle with half each of the lime juice and oil.
  
  
  


• 
  
  
  Step 5
  
  
  
  
  To make corn salsa, cut kernels from remaining cobs (don’t worry about keeping them in pieces). Add to remaining spice mixture with remaining chilli, lime juice and oil. Toss to combine.
  
  
  


• 
  
  
  Step 6
  
  
  
  
  Place a sheet of baking paper over salmon. Fold up edges of the bottom layers of paper over the top layer, then fold over several times to create a parcel. Bake for 15 minutes for medium or until cooked to your liking. Stand for 5 minutes, then unwrap and transfer salmon to a platter.
  
  
  


• 
  
  
  Step 7
  
  
  
  
  Scatter salmon with coriander leaves and serve with corn salsa.
  
  
  

• High protein


• Low carb


• Low kilojoule


• Low sodium


• Low sugar


• Lower gi

Nutrition

• 1345 kj

  Energy




• 18g

  Fat Total




• 4g

  Saturated Fat




• 4g

  Fibre




• 31g

  Protein




• 78mg

  Cholesterol




• 54.52mg

  Sodium




• 3g

  Carbs (sugar)




• 7g

  Carbs (total)

All nutrition values are per serve

• Author: Sophia Young


• Image credit: Brett Stevens


• Publication: MasterChef

Source: taste.com.au