for 4 people

Corn

1 tbsp	butter
1	shallot, finely chopped
1	red chilli, deseeded, finely chopped
2 tin	corn kernels (approx. 340 g each), rinsed, drained
2 dl	single cream for sauces
½ bunch	flat-leaf parsley, finely chopped
¼ tsp	salt
a little	pepper

Salmon

1 tbsp	olive oil
4	pieces of salmon (organic) (each approx. 180 g)
1 tsp	mild paprika
½ tsp	ground cumin
½ tsp	salt

How it's done

Corn

Heat the butter in a pan. Add the shallot and chilli, sauté for approx. 2 mins. Add the sweetcorn, sauté for approx. 5 mins. Pour in the single cream, simmer for approx. 10 mins. Add the parsley, mix, season.

Salmon

Heat the oil in a non-stick frying pan. Season the salmon, fry (skin side down) for approx. 5 mins. Reduce the heat, turn the salmon over, fry for a further 3 mins. Serve the salmon with the creamed corn.

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