By Elisha Denburg
2 salmon fillets
2 cobs of corn, husked, niblets cut off
½ onion, diced
1 tsp each, minced — ginger, garlic
1 tbsp each — olive oil, butter
1 tsp each, ground — cumin, coriander, fennel, smoked paprika
1 tbsp pure maple syrup
1 tsp hot chili sauce
zest and juice of 3-4 limes
a large handful of fresh chopped coriander leaves
coarse salt and freshly ground black pepper
Heat oil and butter in a medium non-stick skillet over medium-high heat. Rub cumin, coriander, fennel, paprika, salt, and pepper all over salmon fillets. Sear salmon, flipping only once, until cooked through on the inside and crispy-brown on the outside.
Remove fish to rest on a plate. Drain excess oil from pan, reserving a little; this oil has tons of flavour from the fish and spices.
For salsa, lower the heat a touch and add the chopped onions to the reserved oil. Saute with some salt and pepper until soft and translucent. Add ginger and garlic and saute just for a minute, until fragrant.
Mix in corn niblets, lime zest and juice, chili sauce, and maple syrup. Bring to a bubble and cook until sauce has reduced and thickened.
Remove from heat, and mix in the coriander. Place salmon on top of corn salsa with a green veggie on the side if you want (asparagus or broccoli are very good in this case). Garnish with some more fresh coriander and serve.