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Corn Puree

Roast Salmon

  • Oil 50 ml
  • 120g Salmon Portions 10 x
  1. Corn Puree

    • Lightly cook the onion for 2 -3 minutes or until soft. Add corn and water and cook for 10 minutes.
    • Add cream, KNORR Concentrated Liquid Stock and KNORR Ginger Puree, cook for additional 3 minutes and puree with a stick blender.
  2. Roast Salmon

    • Drizzle oil on the salmon and bake for 15 minutes at 160C.
    • Remove from the oven and keep hot.
  3. Serving Suggestion

    • Serve with steamed broccoli and crusty bread.

    Tip – To add flavour to the puree, try grilling whole corn cobs first. This caramelises the natural sugars and gives the pureed vegetables more flavour.

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