Salmon with bell pepper and corn
10 servings
50 minutes
Salmon with bell pepper and corn is a refined dish of French cuisine that combines the freshness of the sea flavor, the sweetness of roasted vegetables, and the spicy aroma of coriander. Inspired by the gastronomic traditions of southern France, it harmoniously blends sophistication and simplicity, making it a wonderful option for a festive dinner. Tender salmon steaks marinated in honey-lemon with paprika acquire a golden crust in the oven, while the side of sautéed corn, caramelized peppers, and fragrant thyme adds freshness and textural variety. This dish pairs perfectly with a glass of dry white wine, highlighting its fruity-floral notes. Salmon with bell pepper and corn is not just food; it's a true gastronomic adventure that reveals a wealth of flavors and provides unforgettable pleasure.
1
Roast coriander in a dry pan and crush it in a mortar.
- Coriander seeds: 40 g
2
Char the bell peppers over a gas stove or with a torch until blackened on all sides. Then wrap in paper, let sit for ten minutes, clean, and cut into pieces 1-2 cm long.
- Red sweet pepper: 4 pieces
3
Use a knife to remove the seeds from the corn cobs. Finely chop the green onion and garlic.
- Corn on the cob: 4 pieces
- Spring onion: 4 pieces
- Garlic: 3 cloves
4
Heat two tablespoons of olive oil in a large skillet. Sauté green onions and corn in it. After five minutes, when brown spots start to appear on the corn, add garlic, chopped thyme leaves, and cook for another two minutes. Then pour in the wine and let it evaporate. Remove the vegetables from heat, add bell pepper, two tablespoons of lemon juice, one tablespoon of honey, two more tablespoons of olive oil, and one and a half teaspoons of coriander.
- Extra virgin olive oil: 70 ml
- Spring onion: 4 pieces
- Corn on the cob: 4 pieces
- Garlic: 3 cloves
- Thyme: 30 g
- Dry white wine: 60 ml
- Lemon: 2 pieces
- Honey: 3 tablespoons
- Extra virgin olive oil: 70 ml
- Coriander seeds: 40 g
5
Line a large baking sheet with foil. Mix the remaining olive oil, lemon juice, coriander, and honey with paprika and salt. Brush the steaks on all sides with the mixture, place them on the foil-lined baking sheet, and put in a preheated oven at 200 degrees for ten minutes.
- Extra virgin olive oil: 70 ml
- Lemon: 2 pieces
- Coriander seeds: 40 g
- Honey: 3 tablespoons
- Ground paprika: 2 tablespoons
- Salt: 2 teaspoons
6
Before serving, heat the side dish, mix it with chopped parsley, and place it on top of the steaks.
- Parsley: 60 g
