- 2 Huon Salmon portions, skin off
- 1/2 red capsicum, diced
- 1 corn cob, charred
- 1/2 red chilli, diced
- 1 shallot, sliced into rounds
- 1/4 cup crème fraiche
- 1/4 bunch coriander, finely chopped
- 1 lime, juice
- 1 tbsp apple cider vinegar
- 1/4 cup sugar
- salt and pepper to season
To Pickle the shallots gently heat the vinegar, lime juice, sugar, and a pinch of salt until the sugar has dissolved, turn off the heat, and allow to cool. Place the sliced shallots in a bowl and pour the cool pickle mixture over them.
To char the corn, place the cob directly over the flames of the cooktop or in a griddle pan over high heat until the kernels blacken. Allow to cool and cut the kernels from the cob.
To make the salsa mix the corn, chili, capsicum, coriander, shallots, crème Fraiche, a little pickle mixture, and a pinch of salt.
To poach the salmon, place the portions in a heat-safe bowl and cover with seasoned boiling water. Allow the salmon to cook in the water for 8 minutes turning it over at the 3-minute mark. After 8 minutes remove the salmon, season it and serve it with the salsa.