Cajun Salmon and Sweetcorn Puree with Broccoli and Fried Onions
Cajun Salmon and Sweetcorn Puree with Broccoli and Fried Onions

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, cajun salmon and sweetcorn puree with broccoli and fried onions. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Cajun Salmon and Sweetcorn Puree with Broccoli and Fried Onions is one of the most well liked of recent trending meals in the world. It is enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. Cajun Salmon and Sweetcorn Puree with Broccoli and Fried Onions is something which I’ve loved my whole life. They’re fine and they look fantastic.

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To begin with this particular recipe, we have to first prepare a few ingredients. You can have cajun salmon and sweetcorn puree with broccoli and fried onions using 12 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Cajun Salmon and Sweetcorn Puree with Broccoli and Fried Onions:
  1. Make ready 2 salmon fillets
  2. Make ready 1 tsp smoked paprika and cayenne pepper
  3. Prepare 1 tbsp olive oil
  4. Take 1 can or 1 cup of frozen sweetcorn
  5. Make ready 1/2 lime, zest and juice
  6. Get 30 g butter
  7. Make ready Bunch coriander or mint, chopped
  8. Take enough broccoli for two
  9. Take 1 small onion, halved and finely sliced into half moons
  10. Take 1 tbsp flour
  11. Make ready light olive oil or a tbsp goose fat for frying
  12. Make ready salt and pepper

The Cajun seasoning blend is made of spices you probably already have in your cupboard. To make the salsa, heat some oil in another non-stick frying pan or wok over medium-high heat. Add the sweetcorn and pepper and toss until aromatic and starting to soften. Fry the salmon on all sides for a few minutes, or until cooked on the outside but still pink in the middle.

Steps to make Cajun Salmon and Sweetcorn Puree with Broccoli and Fried Onions:
  1. Place the salmon in a grill pan and drizzle with olive oil. Sprinkle over the paprika and cayenne and leave to marinate while you prepare the puree and broccoli.
  2. Mix the flour with the sliced onion and add salt and pepper. Heat the olive oil or goose fat in a large frying pan, add the onions and fry until crisp and crunchy. Tip into a bowl and set aside (out of reach).
  3. Add the broccoli to the frying pan and saute gently with the lid on until just tender and slightly browned. Turn the heat off but leave in the pan. Preheat the grill to high.
  4. Meanwhile cook the sweetcorn in water for 3-4 minutes until tender and then drain well. Return to the pan and melt in the butter, add the lime zest, lime juice, chopped coriander or mint and salt and pepper. Place the salmon under the hot grill and cook for about 5-8 minutes until cooked through and charred on top.
  5. Blitz the sweetcorn mixture with a stick blender until smooth, then return to the pan to reheat. I then cooked a little more sweetcorn and added it, whole, to add some texture, but I wouldn't do that again as it reduced the flavour intensity (just explaining why you can see the kernels in the finished photo).
  6. When the salmon is cooked reheat the broccoli if necessary and mix in the onions. Serve the salmon on top of the puree, with the broccoli and lime wedges.

Add the sobrasada to the pan and fry until crisp. Add the salmon, then spoon over the sweetcorn and sobrisada. In a bowl, mix the sliced baby corn, chilli, spring onions and coriander. The corn sauté makes a sweet, tasty bed for the fish and almost makes this a complete meal. Let the fillets cook undisturbed over medium-high heat for a beautiful sear.

So that is going to wrap this up for this special food cajun salmon and sweetcorn puree with broccoli and fried onions recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!