Sweetcorn purée and roasted salmon with chargrilled corn, baby corn and sobrasada

Sweetcorn purée and roasted salmon with chargrilled corn, baby corn and sobrasada

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 4

00. Matt Tebbutt recipe template

By Matt Tebbutt

Ingredients

For the sweetcorn

  • 4 baby sweetcorn
  • 3 corncobs
  • 1–2 tsp white wine vinegar
  • 2 tsp extra virgin olive oil

For the salmon

  • 300g/10½oz salmon fillets, cut into biggish cubes
  • 4–5 olive oil
  • 100g/3½oz sobrasada, cut into small pieces
  • 1 green chilli, thinly sliced
  • 2 spring onions, shredded
  • 2 tbsp finely chopped fresh coriander
  • 1 lime, juice only
  • salt and freshly ground black pepper

 

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