Get the festivities rolling with this exotic baked salmon that will take you right through summer.
- 4 cobs corn, husks removed
- 1 tablespoon coriander seeds
- 1 tablespoon cumin seeds
- 3/4 teaspoon ground ginger
- 3/4 teaspoon ground turmeric
- 1.2kg salmon fillet, skinned, pin-boned
- 2 long red chilli, seeded, finely chopped
- 4 limes, juiced
- 2 tablespoons extra virgin olive oil
- 1/4 cup coriander leaves
- Preheat a chargrill pan over high heat. Cook corn, turning frequently, for 12 minutes or until lightly charred. Cool.
- Preheat oven to 200°C. Meanwhile, preheat a small frying pan over medium heat. Add coriander and cumin seeds, and stir for 2 minutes or until fragrant. Using a mortar and pestle, finely grind. Transfer to a medium bowl, then stir in ginger, turmeric and 1 teaspoon salt.
- Place 2 sheets of baking paper widthwise, slightly overlapping, on a large oven tray. Place 2 more sheets lengthwise, slightly overlapping, on top. Place salmon on tray, then rub top of salmon with half the spice mixture.
- Place 1 corn cob horizontally on a chopping board. Holding knife parallel to cob, cut kernels, in large pieces, away from cob. Repeat with a second cob. Place kernel pieces over salmon, then scatter with half the chilli. Drizzle with half each of the lime juice and oil.
- To make corn salsa, cut kernels from remaining cobs (don€™t worry about keeping them in pieces). Add to remaining spice mixture with remaining chilli, lime juice and oil. Toss to combine.
- Place a sheet of baking paper over salmon. Fold up edges of the bottom layers of paper over the top layer, then fold over several times to create a parcel. Bake for 15 minutes for medium or until cooked to your liking. Stand for 5 minutes, then unwrap and transfer salmon to a platter.
- Scatter salmon with coriander leaves and serve with corn salsa.