Sweetcorn purée and roasted salmon with chargrilled corn, baby corn and sobrasada

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 4

By Matt Tebbutt

Ingredients

For the sweetcorn

  • 4 baby sweetcorn
  • 3 corncobs
  • 1–2 tsp white wine vinegar
  • 2 tsp extra virgin olive oil

For the salmon

  • 300g/10½oz salmon fillets, cut into biggish cubes
  • 4–5 olive oil
  • 100g/3½oz sobrasada, cut into small pieces
  • 1 green chilli, thinly sliced
  • 2 spring onions, shredded
  • 2 tbsp finely chopped fresh coriander
  • 1 lime, juice only
  • salt and freshly ground black pepper