Piquant red cabbage and crisp green beans pair beautifully with these tender, crisp skinned salmon fillets.

Prep time: 15 mins  

Cooking time: 25 mins  

Serves 4 

Ingredients

• 4 salmon fillets  
• 5 corn cobs 
• ½ bunch coriander  
• ¼ red cabbage  
• 500g green beans  
• Salt and pepper  
• Olive oil  
• 50g butter  
• 2 tbsp red wine vinegar  
• 2 tbsp sugar  

Method

1. Bring a large pot with salted water to the boil. Peel the corn cobs and place into the boiling water for 15mins. Remove from water and set aside. Cut off the kernels from the husk and place into a blender while hot and add the butter. Add a handful of coriander leaves, season with salt and pepper and blitz to a puree.  
2. Remove the tops of the green beans and set aside. 
3. Finely slice the cabbage, place in a small pot together with the vinegar and sugar and bring to heat to dissolve the sugar, remove from pot and place into a bowl in the fridge to cool down, set aside. 
4. Pat dry the salmon and season with salt and pepper. In a hot fry pan on high heat, place the salmon flesh side first into the pan. Sear for 3 mins. Carefully turn skin side down & cook for a further 3 mins until golden & crispy. Remove from pan and let rest.  
5. Meanwhile, cook the green beans in the boiling water for 2-3mins and drain. Season with salt and drizzle some olive oil. 
6. Serve salmon on a bed of corn puree. Top with the cabbage and serve with green beans.