Ingredients
Corn Puree
-
Onion, chopped 100 g
-
Frozen Corn Kernels 500 g
-
Water 100 ml
-
Cream 150 ml
Roast Salmon
-
Oil 50 ml
-
120g Salmon Portions 10 x
Preparation
-
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.
-
Roast Salmon
- Drizzle oil on the salmon and bake for 15 minutes at 160C.
- Remove from the oven and keep hot.
-
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.
-
