This shelf holds one excellent salmon fillet that deserves a simple supper. Creamed corn balances the Cajun spice and heat, cooked together in one pan while the fish warms through. Dinner is ready in twenty minutes.

Serves 2. 20 minutes, 15 at the stove.

About 580 calories a serving, 34 g protein, 28 g carbohydrate, 39 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add 2 minced garlic cloves and cook until fragrant, about 30 seconds. Pour in 10 oz frozen corn and stir to coat; cook for 2 minutes until warmed through.3 min
2. Add 1 tablespoon butter to the corn and stir until melted. Break the smoked salmon fillet into bite-sized pieces directly over the pan and fold gently into the corn without crushing. Season with salt and pepper to taste, then cover and cook over medium heat for 4 minutes until the salmon is heated through and starts to flake, stirring once halfway through.4 min
3. Chop 4 scallions (white and light green parts) and scatter over the pan, reserving the dark green tops. Stir once and taste for seasoning, adjusting salt and pepper as needed. Serve in shallow bowls with the dark green scallion tops scattered over each portion.

Note Swap the corn for rice or pasta to stretch the meal further. Leftovers keep covered in the fridge for one day and reheat gently. Serve with crusty bread to soak up the buttery pan juices, or add a sharp green salad on the side.