Salmon Fillets with Corn Cap on Lime Coconut Rice

Summary

Ingredients

• 400 g salmon fillet (s)
• 2 small can corn, 140 g drained weight
• 2 tablespoon breadcrumbs
• 25 g butter
• olive oil
• salt
• Cayenne pepper
• some butter in flakes

Also: (For the lime rice)

• 120 g basmati rice
• 2 shallot (s)
• 1 lime (s) (organic lime)
• 2 tablespoon desiccated coconut
• some butter to sauté
• some salt and pepper

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Instructions

1. First drain the two cans of corn in a colander. Then we wash the lime off with hot water, rub the peel with a zest zipper or grater and then squeeze it out. We also peel the shallots and finely dice them.
2. Now we put half of the corn in a bowl and puree it with the hand blender. We add the remaining corn kernels to the corn puree, add the breadcrumbs and 25 g butter and mix everything together thoroughly, adding a little salt and cayenne pepper to taste.
3. Then we wash the salmon fillet, cut it into two equal pieces and season them all around with a little salt. While we bring a saucepan with about 250 ml of water for the rice to the boil, we heat a little olive oil in a pan and fry the two pieces of salmon fillet on each side for about 2 minutes. We also start preheating the oven to 220 degrees top / bottom heat.
4. We then place the seared salmon fillet pieces on a wire rack lined with baking paper, generously spread the corn mixture on them and add a few more flakes of butter so that they do not dry out during baking.
5. In the meantime, the water should also boil so that we can add a teaspoon of salt and cook the basmati rice in it according to the package description. The oven should also have reached operating temperature by now, with which we can slide the wire rack with the corn-covered salmon fillets on the middle rack and bake for about 8-10 minutes.
6. While the fish and rice are cooking, we melt some butter in a small pan and steam the diced shallots in it until translucent. Then we add the coconut flakes and briefly toast them before we also add the grated lime peel. As soon as the coconut flakes are roasted golden brown, we delete everything with the lime juice, let it boil down briefly and then remove the pan from the plate.
7. As soon as the basmati rice is cooked, we add the mixture of shallots, desiccated coconut and lime peel to the rice, mix everything thoroughly and taste with pepper and, if necessary, a little salt.
8. As soon as the salmon fillet is baked, we can serve and enjoy it together with the lime coconut rice.

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