Salmon fillets with corn topping on lime and coconut rice

Ingredients for 2 servings:

• 400 g salmon fillet(s)
• 2 class can/n corn, 140 g drained weight
• 2 tbsp breadcrumbs
• 25 g butter
• olive oil
• Salt
• Cayenne pepper
• some butter in flakes
• 120 g basmati rice
• 2 shallots
• 1 lime(s) (organic lime)
• 2 tbsp desiccated coconut
• some butter for sautéing
• some salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

First, drain the two cans of corn in a colander. Then, rinse the lime with hot water, zest the rind with a zester or grater, and then squeeze the juice. Peel and finely dice the shallots. Place half of the corn in a bowl and puree it with an immersion blender. Add the remaining corn kernels to the corn puree, add the breadcrumbs, and 25g of butter, and mix everything thoroughly. Season to taste with salt and cayenne pepper. Wash the salmon fillet, cut it into two equal pieces, and season them all over with salt. While we bring a pot containing about 250ml of water for the rice to a boil, heat some olive oil in a pan and sear the two salmon fillets for about 2 minutes on each side. We also begin preheating the oven to 220 degrees Celsius (top/bottom heat). We then place the seared salmon fillets on a wire rack lined with baking paper, generously spread the corn mixture over them, and add a few knobs of butter to prevent them from drying out during baking. By now, the water should be boiling, so we can add a teaspoon of salt and cook the basmati rice according to the package instructions. The oven should also have reached operating temperature by now, so we can place the wire rack with the corn-covered salmon fillets on the middle rack and bake for about 8-10 minutes. While the fish and rice are cooking, melt some butter in a small pan and sauté the diced shallots until translucent. Then we add the desiccated coconut and toast it briefly before adding the grated lime zest. Once the desiccated coconut is golden brown, deglaze everything with the lime juice, let it reduce briefly, and then remove the pan from the heat. Once the basmati rice is cooked, add the mixture of shallots, desiccated coconut, and lime zest to the rice, mix everything thoroughly, and season with pepper and a little more salt, if desired. Once the salmon fillet is cooked, serve it with the lime coconut rice and enjoy.