2 tablespoons extra virgin olive oil
½ onion, diced
2 garlic cloves, finely diced
1 cup fresh breadcrumbs
3 tablespoons chopped coriander leaves
3 tablespoons chopped parsley
1 tablespoon grated lemon zest
1 teaspoon smoky paprika
40g butter, melted
4 X 200g salmon fillets, skin off
sweet corn mash:
1 tablespoon butter
1 onion, finely diced
3 corn cobs, kernels removed
2 tablespoons instant polenta
3 tablespoons cream
1/3 cup water
SERVES 4 | PREP AND COOK TIME 25 MINUTES
Preheat oven 200°C
To make the herb crust, heat the extra virgin olive oil in a frying pan over medium heat. Add the onion and garlic and cook until soft. Remove from the heat and add the remaining ingredients, stir to combine.
Line a roasting tray with baking paper and place the four salmon fillets onto the tray. Press the herb crust on to the top of the salmon fillets. Bake in the oven for 10 minutes.
Meanwhile to make the sweet corn mash, panfry the butter and onion until soft then add the corn, polenta, cream and water . Season with a little sea-salt and freshly ground black pepper. Cook for 5-6 minutes, or until the mixture has thickened and the corn is a golden colour.
Serve the baked salmon with the sweet corn mash and a green salad if desired.