Poached Salmon and Charred Corn Salsa

Poached Salmon and Charred Corn Salsa
10 Minutes
20 Minutes


  • 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


  1. 1

    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.

  2. 2

    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.

  3. 3

    To make the salsa mix the corn, chili, capsicum, coriander, shallots, crème Fraiche, a little pickle mixture, and a pinch of salt.

  4. 4

    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.