Salmon and Sweet Corn Porridge
Never say no to a good old porridge! And always try to make that porridge better by reinventing it, changing, or adding something to it. Like we did here with this hearty combo based on pulled salmon and pureed sweet corn.
Ingredients Needed for Salmon and Sweet Corn Porridge
8 ounces salmon
1½ tablespoons olive oil
salt
pepper
2 tablespoons butter
3 rosemary sprigs
1 onion, minced
2 celery stalks, chopped
1 teaspoon ginger, shredded
1 teaspoon garlic powder
14 ounces sweet corn (canned)
⅔ cup milk
1 cup heavy cream
⅔ cup vegetable stock
3 ounces goat cheese, crumbled
How to Make Salmon and Sweet Corn Porridge
- Add the salmon fillet to a roomy baking dish, drizzle with 1 tablespoon of olive oil and season with salt and pepper.
- Bake for 6 minutes at 425⁰F/220⁰C.
- Add the remaining olive oil, 1 tablespoon of butter, and the rosemary sprigs to a pan over low heat. Cook and stir until the butter melts.
- Add the onion and celery. Cook and stir until tender. Pick up the rosemary sprigs and discard them.
- Add the ginger, season with garlic powder, salt, and pepper. Stir in.
- Add the sweet corn and stir it in.
- Add the milk and 3/4 cup of heavy cream, stir, then bring to a boil.
- Transfer the mixture to a blender and puree everything.
- Pull the cooked salmon meat apart. Discard the skin.
- Transfer the pureed corn mixture to a pot over low heat. Cook and stir while gradually adding the stock.
- Stir in the remaining heavy cream and add the pulled salmon.
- Add the goat cheese, then cook and stir for 3 more minutes.