Barbecued salmon with apple and wombok salad

Cooking Fish Barbecued salmon with apple and wombok salad

Whip up a tasty Asian-inspired meal with this 20-minute barbecued salmon with apple and wombok salad.

Lables: Egg free Gluten free Lactose free Milk free Shellfish free Soy free Wheat free
  1. Preheat a barbecue grill or chargrill on medium. Spray salmon with oil. Season. Cook for 2-3 mins each side or until cooked to your liking.
  2. Meanwhile, combine the wombok, apple, parsley, spring onion and almonds in a large bowl.
  3. Whisk the oil, juice, tahini and honey in a small bowl. Season. Add half the dressing to the salad. Toss to combine.
  4. Arrange the salad on a large serving platter. Top with the salmon. Drizzle the salmon and salad with the remaining dressing. Serve sprinkled with the sesame seeds.

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4 Salmon Skin On Portions
Olive oil spray
1/2 small wombok , shredded
2 Pink Lady apples, quartered, cored, thinly sliced
3/4 cup flat-leaf parsley leaves
2 spring onions, thinly sliced
1/4 cup slivered almonds, toasted
1/4 cup olive oil
2 tbsp lemon juice
1 tbsp tahini
1 tsp honey
1 tbsp sesame seeds, toasted

Adv

Autors
Preparation time
10
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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