Serves 4
A relish is a condiment. Normally savoury-sweet
preserve of vegetables flavoured with salt,
sugar and spices. Here we will be using
corn and salmon as a base for making this
colourful relish.
Any leftover of this relish (which accompanies
the salmon) can be stored in the refrigerator;
and later serve chilled with other fish
or meat such as plain pork or chicken.
Ingredients
900 g salmon fillet, cut into 4 equal pieces
2 sprigs fresh rosemary
1 garlic clove, peeled
Freshly ground black pepper
(Ingredients for the relish)
2 corn on the cob
300 ml fish stock
1 small red pepper, seeded and finely chopped
1 small green chilli, chopped
2 spring onions, chopped
1 tbsp garlic wine vinegar
1 tbsp olive oil
2 tsp brown Muscovado
sugar
Method
1. Wash the fish under running water and
pat dry. Arrange with the rosemary and garlic
on a sheet of dampened greaseproof paper
in the base of the steamer top. Season with
pepper.
2. Put the corn cobs, stock, red pepper
and chilli in the base of the steamer and
bring to the boil.
3. Put the fish tier on top, cover with
a tight-fitting lid and cook for 15-20 minutes.
Remove the fish and keep warm, discarding
the rosemary and garlic.
4. Remove the corn, red pepper and chilli
from the stock. Cut the kernels from the
corn cobs and transfer to a bowl with the
chilli and red pepper, spring onions, vinegar,
oil and sugar.
5. Boil the stock rapidly to reduce by half
and add to the corn mixture.
6. Arrange the fish on a warmed serving
plate. Garnish with the relish, and serve.
Protein: Med
Saturated Fat: Low
Unsaturated fat: Med
Glycaemic Index: Low
Insoluble Fibre: Low
Cholesterol: Low
Anti-Oxidant level: High
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