Pan-Seared Tasmanian Salmon with Corn Fritters


  1. Rinse and drain corn. Grate 1 teaspoon zest from the lemon and cut into 6 wedges. Break eggs into a large mixing bowl and add milk. Lightly beat using a fork. Add flour and corn and season with salt and black pepper. Gently stir to mix together.
  2. Heat a large frying pan and add a drizzle of oil. Drop 1/4 cups of mixture into the pan to make fritters. Cook for 2-3 minutes each side. Cook mixture in 4 batches, adding oil when necessary. Mixture makes 12 fritters. Keep warm while you cook the salmon.
  3. Carefully cut skin from salmon and reserve. Season skin and salmon with salt and pepper. Rub lemon zest over salmon pieces.
  4. Heat the frying pan over medium heat and add a drizzle of oil. Add salmon skin and salmon to pan. Cook skin for 2-3 minutes or until crispy. Cook salmon for 1 minute each side or until cooked to your liking. Squeeze over the juice of 2 lemon wedges in last minute of cooking.
  5. Toss salad with oil and balsamic vinegar. Serve with fritters, salmon, salmon skin and lemon wedges.