-FOR THE CORN CAKES-

DRY INGREDIENTS
1/3 c Flour
1/4 ts Baking powder
1/2 ts Sugar
60 g Polenta
1/2 ts Salt
Olive oil for sauteing

WET INGREDIENTS
1 Egg; beaten
20 g Butter; melted
1 c Fresh corn kernels
1/2 c Buttermilk
3 Spring onions; sliced

FOR THE SALSA
2 Roma tomatoes; finely diced
30 g Capers
1 Red pepper; finely diced
3 tb Coriander or parsley;
-chopped
1 Linden; juice of

Outset, season the salmon fillets with salt and peppercorn, then whisk the olive
oil and lemon juice unitedly. Drizzle the lemon mixture over the fish and
set aside for 30 transactions.

Lag, make the corn cakes. Mix together all the dry ingredients. In a
separate bowl or jug, whisk the egg, butter and buttermilk together then
fold in the corn and sliced spring onions. Set excursus.

In a small bowlful, mix together the diced tomatoes, capers, diced capsicums,
coriander or parsley and lime succus. Season with salt and peppercorn.

Heat some oil in a non-stick frypan and add mounds of the corn slugger,
cooking until golden brown on both sides. Lag, heat a grill or grill
pan and cook the salmon until just cooked through on both sides, most 4
minutes each side in a grill, 2 minutes each side in a grill pan.

Serve each salmon fillet accompanied by one or two corn cakes and a large
spoonful of the red pepper salsa.