Articles & Recipes
BBQ Salmon with Chunky Corn Salad
Ingredients
4 medium corn cobs (400grams)
Olive oil cooking spray (6grams)
Quality salt
Cracked black pepper
1 punnet cherry tomatoes, halved (250grams)
1 tablespoon olive oil (18grams)
3 tablespoon balsamic vinegar (45mls)
3 tablespoon chopped fresh basil (8grams)
4 x 125g skinless salmon fillets
Method
Heat a BBQ grill plate (or a grill pan).
Spray corn on all sides very lightly with cooking spray.
Season with salt and cracked black pepper.
Grill about 15 minutes or until charred on all sides.
Remove cobs from grill, and cool slightly.
Slice off kernels and place in a bowl.
Add tomatoes, olive oil, balsamic vinegar and chopped basil.
Season with salt and pepper.
Meanwhile, season salmon with salt and pepper.
Grill salmon 3–4 minutes or until golden brown.
Turn salmon and grill for 3 more minutes or until cooked to liking.
Place salmon onto four serving plates, and spoon equal portions of salad over top.
Serves : 4
Nutrients per Serve :
KJ 1740, Calories 416, Carbohydrates(grams) 15.5, Fat(grams) 22.8, Protein(grams) 27.5, Fibre (grams) 6.4