Creamy corn with coconut milk and salty roasted salmon

Creamy corn with coconut milk and salty roasted salmon

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This is the ideal recipe for the upcoming autumn because it is a gourmet and comforting recipe.
That night, I cooked with what I had at hand, only went to buy salmon and I improvised.
All you need for that is to have some spices and some basic ingredients!

Ingredients (for 4 people):
Salmon filet, about 800g (200g/person)
200g of coconut milk
500g of crunchy organic corn (if canned, it works too!)
200g smoked bacon
1 white leek
2 chili peppers
4 leaves of sage
1 bunch of fresh parsley
1 clove of garlic
1 pinch of cumin
1 pinch of Espelette pepper
10g of butter
Fresh parmesan cheese
1 lime
Salt of Guérande
Turn on your oven at 250 degrees in grill mode.
In a big oven plate, arrange (preferably on parchment paper), the salmon filet (the skin on the plate), add salt and pepper generously
(for salt, at least 5 pinches and 4 or 5 good rounds of pepper mill!).
Cut the butter into small pieces and arrange it on top.
Set aside.

In a large frying pan, melt a knob of butter, add the chopped leek and garlic (using a mandolin is really great for that!).
Add the sage leaves, chili peppers, cumin, Espelette pepper and bacon, fry for 3-4 minutes over high heat while stirring occasionally.
Bake your salmon in the grill position now that your oven is hot, so you can sear it outside and it stays melting inside, 15 minutes should be enough!
Put your pan over low heat, pour the coconut milk and be careful, it must not boil!
Add the corn, stir gently to heat the corn.
Add salt and pepper according to your tastes.

Take the salmon out of the oven.
In a dish of your choice, arrange the corn, remove the sage leaves, grate parmesan cheese on top, add the chopped parsley,
then roughly arrange the fish (without the skin) on the corn.

Sprinkle with lime juice, it's ready!

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