Pandan-infused salmon with pineapple, coconut and corn ragout

Pandan with salmon? An unlikely marriage. But it’s one that works as the vanilla nuances of the former help to tone down the overly buttery notes of the fish.

Serves 2 Prep time 10 minutes
Cook time 10 minutes

20g pandan leaves
250g salmon, sliced into cubes
pinch rock salt and pepper
1 tsp olive oil

Fresh coconut-corn ragout
1 tbsp olive oil
80g white onions, diced
½ cup fresh corn
2 sprigs coriander root
½ cup Sarawak pineapples, roughly chopped
1 cup white wine
½ cup coconut cream
1 tsp unsalted butter
pinch salt and freshly cracked pepper

Garnish
35g cherry tomatoes, sliced

• Place the pandan leaves in a steam basket. Season salmon with rock salt, pepper and olive oil. Place salmon on the pandan leaf. Steam for 2-3 minutes.
• Heat up a non-stick pan with oil and fry the onions till fragrant. Add corn, coriander root and Sarawak pineapples and continue to fry for another 1-2 minutes. Deglaze with white wine.
• Turn off the heat. Add in coconut cream and unsalted butter. Season to taste.
• Arrange the salmon on a plate. Spoon ragout over the salmon. Serve.

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