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First, season the salmon fillets with salt and pepper, then whisk the olive oil and lemon juice together. Drizzle the lemon mixture over the fish and set aside for 30 minutes. Meanwhile, 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 aside. In a small bowl, mix together the diced tomatoes, capers, diced capsicums, coriander or parsley and lime juice. Season with salt and pepper. Heat some oil in a non-stick frypan and add mounds of the corn batter, cooking until golden brown on both sides. Meanwhile, heat a grill or grill pan and cook the salmon until just cooked through on both sides, about 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 capsicum salsa. Per serving: 1568 Calories (kcal); 56g Total Fat; (31% calories from fat); 129g Protein; 140g Carbohydrate; 500mg Cholesterol; 2571mg Sodium Food Exchanges: 7 Grain(Starch); 15 Lean Meat; 3 Vegetable; 1/2 Fruit; 6 1/2 Fat; 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.
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