Salmon or trout with corn and smokey tomato salad

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  • Made in Australia

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  • Gluten free


  • 4 Cobs corn, husks and silks removed
  • 4 Salmon or trout fillets, 200g each
  • Olive oil for brushing
  • Salt and cracked black pepper
  • 3 Ripe tomatoes, chopped
  • 1 cup Fresh coriander leaves
  • 3 tablespoons Snag Jam
  • 40g Butter, melted
  • 40ml Canola oil
  • 1 tablespoon Lime juice, plus wedges
  • 1 teaspoon Dried chilli flakes

Let's start cooking

Cook the corn in boiling salted water for 5 minutes. Drain, cool, then slice off kernels using a large sharp knife and put aside in a bowl. Score the salmon skin, brush with oil and sprinkle with salt and pepper. Heat a non sticking frying pan over high heat and cook the fish, skin side down for 2-3 minutes, turn and cook for a further 2-3 minutes for medium. Take off the heat. Combine the butter, canola oil, lime juice and Snag Jam, stirring well. Add the tomato and coriander to the corn and toss. Divide between 4 plates and top with a piece of salmon and pour over evenly the butter and Snag Jam sauce.

Serves 4