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Baked Halibut and Smoked Salmon with Corn and Asparagus Salsa RECIPE

Hub-UK first came into existence back in May 2000. Seems a long time ago now!

Back then the internet was a very different place with much more of an amateur feel to it. In a lot of ways it was a pleasanter and more friendly place to hang out. For those of us interested in food and cooking it was a great opportunity to chat and share ideas with people living in other parts of the world.

It was also a time when everyone involved in cooking, whether they were just a keen amateur, a busy mum, a grandmother with a lifetime of kitchen experience or a professional chef just starting a career in the kitchen or one who was an old hand working at the stove, was happy to share recipes so others could enjoy them.

A lot of the details of who contributed what have either become blurred or disappeared over the years but the recipes are still worthwhile either in their own right or for the inspiration they might give.

This recipe was provided by Cindy Hartlin from Oakville, Ontario, Canada.


Yellow tomato coulis:
4 Yellow,vine ripened tomatoes quartered
1/4 c White wine
1 c  Extra virgin olive oil
Salt and pepper

Corn and asparagus salsa:
2 ears corn
1 tb Vegetable oil
12 Stalks asparagus,sliced into 1/4 inch pieces
1 Red pepper, finely diced
1 Yellow pepper, finely diced
1/2 ts Minced garlic
2 tb Small capers
1 Bunch green onions, chopped
1 c Fresh basil leaves
3 tb Extra virgin olive oil
Freshly ground black pepper

2 md Yukon Gold potatoes, peeled
8 Slices smoked salmon
4 (6 to 7 oz) center cut halibut filets
1 ts Minced garlic
2 tb Extra virgin olive oil
Freshly ground black pepper

  • To prepare coulis, place all ingredients in blender.
  • Purée and strain through fine mesh strainer.
  • Adjust seasoning.
  • Refrigerate. Can be made up to 3 days in advance.
  • To make salsa, slice off corn kernels with a sharp knife.
  • Heat a frying pan over medium high heat.
  • When hot, add corn and saute without oil until lightly browned, about 3 minutes. Place in bowl.
  • Add vegetable oil to pan along with asparagus, pepper, garlic and capers.
  • Saute until fragrant, about 2 more minutes.
  • Remove to bowl and cool, about 15 minutes.
  • When cool, stir in green onions, basil, olive oil and pepper. Reserve.
  • Blanch potatoes in boiling water until crisp-tender, about 12 to 15 minutes.
  • When cool enough to handle, slice into 1/4 inch thick slices.
  • Line a baking sheet with parchment paper.
  • Brush with olive oil.
  • Arrange potato slices slightly overlapping to make 4 bases for the fish. Each "base" will need 2 or 3 slices depending on the size of the potato.
  • Top each "base" with a slice of smoked salmon.
  • Rub halibut with garlic and olive oil.
  • Season with pepper and place over smoked salmon.
  • Cover with second slice of smoked salmon. (Can be prepared up to 6 hours ahead and refrigerated.)
  • Preheat oven to 375ºF.
  • Bake for 15 - 20 minutes in top third of oven.
  • If potatoes start to brown too quickly drizzle bottom of pan with white wine or water to create steam.
  • Fish is ready when it just starts to flake when gently poked with fork.
  • Transfer halibut to plates and top with salsa.
  • Spoon coulis on plate around halibut.

Serves 4

Cindy Hartlin
Source: Autumn in Ontario's Wine Country