Creamed corn with roasted tomatoes and grilled salmon

I try to think of endless ways to use corn and tomatoes in the summer, when they're both at their ripe peak for sweetness. Although I love a good salad with them, this combination of creamed corn and roasted tomatoes makes the perfect base for fish or chicken. All I can is its divine!

Creamed corn with roasted tomatoes and grilled salmon

Grilled salmon with creamed corn and roasted tomatoes

serves 4

750g piece of salmon (doesn’t matter if skin is on or off)

1 lemon zested and juiced

2 tsps coriander seed roughly crushed

1 tbsp extra virgin olive oil

lots of sea salt and pepper

creamed corn

6 ears of corn (defo get the ones in the husk- whole foods)

4 shallots diced

2 tbsps butter or olive oil

250ml milk

100ml single cream

1 tsp salt

Roasted tomatoes

600g cherry tomatoes on the vine halved

1 head garlic cut in half

4 tbsps extra virgin olive oil

2 tbsps white wine vinegar ( I like the Belazu chardonnay vinegar- Waitrose)

20g fresh basil, leaves ripped

1.  Preheat oven to 160c/140c fan assisted.  Lay the salmon piece on a deep baking tray lined with foil.  Add the lemon juice, zest, coriander seed, olive oil and seasoning.  Refrigerate until cooking.

2. Lay the tomatoes on a large baking sheet in one layer.  Place the halved garlic on and drizzle the olive oil over.  Season with lots of sea salt and black pepper.  Pour the vinegar on as well and bake for 45-1 hour or until the tomatoes are roasted and juicy.  Remove from heat and squeeze the cloves from the garlic into the tomatoes.  Add the basil and gently mix it in.  

3. In a large pot, boil the corn cobs until bright yellow, about 8 minutes.  Drain and slice the corn off the cob.  In a large saucepan, heat the butter and then add the shallots and seasoning.  Saute for 5 minutes and then add the corn and milk.  Simmer for 10 minutes and then puree roughly in a food processor.  Scrap back into the pan and add the cream.  taste for extra seasoning.  

4. When you are close to eating preheat your oven grill.  Bring the rack up so that its as close as possible.  Grill the salmon for about 5 minutes.  You want it to be a little pink in the middle.  Remove and let sit for a  minute.  Reheat the creamed corn.  Serve the salmon over the corn with the cherry tomatoes spooned over.