Blackened Salmon with Corn Salsa

I know, I seem to have let the side down in regards to posting lately, but really, I have had serious technical issues with posting.  I still am none the wiser as to what is going on, or should I say what I am doing wrong, so I am going back to the old tried and true method of posting today.

As I am now on the countdown to my trip to Italy, I am starting to curb the carbs in an effort to try and loose a little weight before I head off on my eating trip!!  I figure loose it now, so that I have some room to gain it back - but looking at my itinerary I am secretly hoping that we are on the move so much that we will walk off all that we eat!!!  To say that I am getting a little excited is a little bit of an underestimation.  I had to drag myself off the internet searching out ways to maximise my experience while away - The Sistine Chapel at dawn, The Colosseum at Night - because you see I just have to fit these things around my walking/eating tour of Rome and then and walk and wine tour of Tuscany!!!  Sounds hard to take doesn't it?  I really shouldn't brag, but I feel that  this trip has been such a long time coming, and I really deserve it - I  have saved my pennies for several years, and yes it's a luxury few can do - but what the hell I'm doing it!!  I will post a direction to the blog that I will write while I am away for those of you that are interested in following my adventure!

So what was on the menu last night in light of this new diet?

Blackened Salmon with Corn Salsa
Adapted from recipe found on Taste.com.au

Serves 4

4 salmon fillets (tail pieces are best as they have no bones!)

1 tbs sweet paprika
2 tsp dried oregano leaves
2 tsp dried thyme leaves
1/2 tsp ground white pepper
1/2 tsp ground black pepper
1/4 tsp cayenne pepper (or to taste)
1/4 tsp salt

Corn Salsa

4 cobs corn
2 spring onions (green kind) cut into 4cm pieces
1/2 large green capsicum, cut into 5cm chunks
2-4 ripe tomatoes (depending on size), finely chopped
juice of 1/2 lemon
salt and freshly ground black pepper

Place the paprika, oregano, thyme, peppers and salt in the Thermomix bowl.  Grind on speed 9 for 20 seconds.  Scrape down the bowl and repeat until you have a finely textured powder.  Place the spice mixture on a large plate until required.

Meanwhile to make the corn salsa.   Remove the corn kernels from the cobs by using a sharp knife, and running it lengthways down the cob.  Cook the kernels in a large saucepan of boiling salted water for 2 minutes.  Refresh under cold water, and drain well.

Place the green onions in the TM bowl, pulse on turbo twice for 2 seconds each.  Scrape down the bowl.  Add the capsicum pieces.  Pulse on turbo 2-3 times, for 2 seconds each, until you have a rough chop.  Place the mixture in a large bowl.  If there are any large pieces left, return them to the bowl and pulse once more.  If the mixture is too "liquidy", remove the excess liquid.

Add the corn and diced tomato to the capsicum mixture.  Add the lemon juice and salt and pepper and mix well.

To cook the salmon, firstly coat both sides of the salmon in the spice mixture.  Preheat a large frypan to high heat.  Add a little olive oil, and then place the salmon skin side down first.  Cook for 3-4 minutes, or until the skin is crispy.  Turn over and cook for an additional 3-4 minutes, or until cooked to your liking.  Remember that salmon is at it's best if slightly rare in the middle!!!

Place the corn salsa on the plates, then top with a salmon fillet. If you are not on a low carb diet you may wish to include some smashed roasted potatoes.

Wow, this was a lovely fresh dinner.  I ate so much of the corn salsa - but I still managed to have the scales reading in the right direction this morning!

I will endeavour to post as often as I can, but I am only eating vegies, vegies vegies at the moment so the posts may not be too exciting!!!!  Its all in the name of the carb fest that is to come soon!!!