A fresh salsa of red onion and corn tops buttery, lemon myrtle-infused salmon with a colourful medley of flavour. This sweet and shyly spicy fish is perfect on golden, hand-cut chips of your own making. If you prefer to dial down the heat, you can side-step the jalapeño chilli.
Preheat oven to 200°C fan-forced. Cut potatoes into 1cm-thick chips and place on a lined baking tray. Sprinkle with salt and pepper and drizzle with 20ml (1 tablespoon) oil. Toss to coat then spread out in an even layer. Bake for 20 minutes or until lightly golden. While chips are cooking, continue with step 2.
Roughly chop parsley and finely zest lemon. Coarsely grate butter into a bowl. Add parsley, lemon zest and lemon myrtle and season with salt and pepper. Mix well to combine. Add salmon to the tray with potatoes. Dot lemon myrtle butter over the salmon and a little over the chips. Bake for 10 minutes or until salmon is cooked to your liking.
Finely chop red onion, tomato and jalapeño chilli. Rinse coriander well and finely chop leaves and stems.
Drain corn. Heat 1 teaspoon olive oil in a frypan over medium-high heat. Add corn and cook, stirring often, for 3 minutes or until slightly charred.
Place corn, red onion, tomato, coriander and jalapeño in a bowl. Juice ½ the lemon and add to salsa with remaining olive oil. Season with salt and pepper and toss to combine.
Cut remaining lemon into wedges. Divide salmon and chips between plates. Top with salsa and serve with lemon wedges.