Information
Preparation time: 20 minutes
Cooking time: 20 minutes
Difficulty: Medium
Serves: Six
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Buy your ingredients here
For an easy cheat, instead of grilling and skinning your own red peppers, buy a jar of grilled peppers in olive oil from the supermarket. Any leftover relish can be stored for two days in the fridge and is delicious with bangers.
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Cooking Instructions
- Toast coriander seeds in a small, dry frying pan until aromatic. Remove from heat and crush in a pestle and mortar.
- Char-grill the peppers either under the grill or over a gas flame until blackened all over. Place in a plastic bag, tie and allow to sweat for 10 minutes. Remove from bag, peel and de-seed and cut into small chunks.
- Cut the corn kernels from the cobs by holding the cob perpendicular to a chopping board and running a sharp knife down the cob.
- Heat a large frying pan and add 2 tbsp olive oil. Add the corn and spring onions and saute for aboout 5 minutes until the corn starts to brown a little. Add garlic and thyme and saute for a further 2 minutes. Add wine and stir until liquid evaporates. Remove from heat.
- Stir peppers, lemon juice, honey and remaining olive oil, 2 tsp crushed coriander and the chopped parsley into the corn mixture. Season with salt and pepper and set aside.
- For the salmon, pre-heat the oven to 200c. Line a large baking sheet with foil and place salmon fillets on the tray.
- Mix together the first 5 ingredients and remaining crushed coriander seeds. Brush salmon with this mixture and roast for about 10 minutes until salmon is opaque in the centre.
- Transfer salmon to a warmed serving plate and spoon over the relish.