The combination of crisp-skin salmon with buttery corn and garlic makes for a deceptively simple dish that has a huge amount of flavour. You could even leave out the corn, if you like.
2 salmon fillets (about 280g each)
1 tbsp vegetable oil
salt, to season
10 garlic cloves, roughly chopped
1 ear of corn
1. Cut the salmon fillets in half lengthways to produce 4 small fillets of about 120g each. Heat a frying pan over medium-high heat and add the vegetable oil. Season the salmon with salt and fry, skin side down, for about 3 minutes. Turn the salmon over to cook the remaining sides for about 1 minute each until cooked through. Remove the salmon to a serving plate.
2. Pour any rendered oil from the pan, wipe out with paper towel and return to the heat. Run a knife down the sides of the corn to strip off the kernels. Add half the butter to the pan with the garlic. Fry for about 2 minutes, stirring frequently, until the garlic is very lightly browned.
3. Add the remaining butter and the corn and toss for a minute or two, until the corn becomes a deep yellow and chars slightly. Pour the buttered garlic corn over the salmon and serve.