Ingredients
Corn Puree
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Onion, chopped 100.0 g
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Frozen Corn Kernels 500.0 g
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Water 100.0 ml
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Cream 150.0 ml
Roast Salmon
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Oil 50.0 ml
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120g Salmon Portions 10.0 x
Preparation
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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.
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Roast Salmon
- Drizzle oil on the salmon and bake for 15 minutes at 160C.
- Remove from the oven and keep hot.
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Serving Suggestion
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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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