Poached Salmon and Charred Corn Salsa

Ingredients

• 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

Method

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.