Organic salmon with corn succotash & jalapeño

Method for the salmon

• Pat room-temperature salmon fillets dry with paper towel while they are still warm. Portion the fillets into five centimetre wide pieces. Season with salt and pepper and rub in. 
• Heat the oil in a large non-stick frying pan over a medium-high heat.
• Place the salmon fillets skin side up in the pan and press them down lightly. Sear for 3-4 minutes until the fillets are crisp and golden.
• Turn the fillets and fry on the other side for two minutes. Add the butter, chopped garlic, three tablespoons of parsley, lemon juice and lemon slices. Spread the butter and garlic around each fillet.
• Fry the salmon for another 1-2 minutes or until it reaches the desired doneness (the butter will brown slightly). Season with salt and pepper and add more lemon juice to taste.

Method for the spinach purée 

• Rinse the spinach, spin or shake lightly and place in a deep frying pan. Cook the still-damp spinach uncovered over medium heat for 3-4 minutes until it wilts. Transfer to a sieve and squeeze with a spoon. The spinach should not be completely dry.
• In a food processor, blend the spinach and double cream and transfer to a bowl. If the puree is too thick to run easily from the spoon, add a little milk by the spoonful.
• Season to taste with salt, pepper and nutmeg.
• Transfer the spinach to a heavy pan and reheat gently over a low heat.

Method for the corn succotash

• Put salt, pepper and olive oil on the vegetables and cut into grill-ready pieces.
• Grill the corn until it is cooked and dark spots appear.
• Then shock freeze.
• Once the vegetables have cooled, dice the bell peppers and zucchini and remove the corn from the cob.
• Add the remaining ingredients, mix well and season with citrus dressing, salt and pepper.

To assemble

• Arrange the salmon fillets with the corn succotash and spinach puree on a plate and serve immediately.