Ingredients

• 4 baby sweetcorn
• 3 corncobs
• 1–2 tsp white wine vinegar
• 2 tsp extra virgin olive oil
• 300g/10½oz salmon fillets
• cut into biggish cubes
• 4–5 olive oil
• 100g/3½oz sobrasada
• cut into small pieces
• 1 green chilli
• thinly sliced
• 2 spring onions
• shredded
• 2 tbsp finely chopped fresh coriander
• 1 lime
• juice only
• salt and freshly ground black pepper

Directions

• Preheat the oven to 200C/180C Fan/Gas 6.
• Chargrill the baby sweetcorn in a griddle pan to soften. Slice into strips and set aside.
• Cut the corn off the cobs and place on a baking tray. Toast in the oven for 20 minutes
• or until cooked through and tender. Set aside a small amount for the garnish and add the rest to a food processor. Add the vinegar and olive oil and blend to a paste. Season with salt and pepper.
• For the salmon
• season with salt and pepper and toss in olive oil.
• Add a little olive oil to a frying pan placed over a high heat. Fry the salmon on all sides for a few minutes
• or until cooked on the outside but still pink in the middle. Set aside. Add the sobrasada to the pan and fry until crisp. Add the reserved sweetcorn kernels
• remove from the heat and set aside.
• To serve
• spoon some of the corn purée into serving dishes. Add the salmon
• then spoon over the sweetcorn and sobrisada.
• In a bowl
• mix the sliced baby corn
• chilli
• spring onions and coriander. Add lime juice and olive oil to taste. Sprinkle over the salmon and serve.