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Salmon With Corn Relish

   

Serves 4

A relish is a condiment. Normally savoury-sweet preserve of vegetables flavoured with salt, sugar and spices. Here we will be using corn and salmon as a base for making this colourful relish.

Any leftover of this relish (which accompanies the salmon) can be stored in the refrigerator; and later serve chilled with other fish or meat such as plain pork or chicken.

Ingredients
900 g salmon fillet, cut into 4 equal pieces
2 sprigs fresh rosemary
1 garlic clove, peeled
Freshly ground black pepper

(Ingredients for the relish)
2 corn on the cob
300 ml fish stock
1 small red pepper, seeded and finely chopped
1 small green chilli, chopped
2 spring onions, chopped
1 tbsp garlic wine vinegar
1 tbsp olive oil
2 tsp brown Muscovado sugar


Method
1. Wash the fish under running water and pat dry. Arrange with the rosemary and garlic on a sheet of dampened greaseproof paper in the base of the steamer top. Season with pepper.
2. Put the corn cobs, stock, red pepper and chilli in the base of the steamer and bring to the boil.
3. Put the fish tier on top, cover with a tight-fitting lid and cook for 15-20 minutes. Remove the fish and keep warm, discarding the rosemary and garlic.
4. Remove the corn, red pepper and chilli from the stock. Cut the kernels from the corn cobs and transfer to a bowl with the chilli and red pepper, spring onions, vinegar, oil and sugar.
5. Boil the stock rapidly to reduce by half and add to the corn mixture.
6. Arrange the fish on a warmed serving plate. Garnish with the relish, and serve.


Protein: Med
Saturated Fat: Low
Unsaturated fat: Med
Glycaemic Index: Low
Insoluble Fibre: Low
Cholesterol: Low
Anti-Oxidant level: High


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