Barbecue salmon with corn and zucchini salad
For a twist on the Aussie barbecue, cook salmon on the grill and serve on a salad of charred sweet corn and zucchini ribbons. Ready in just 30 minutes.
Serves
4
Prep
10m
Cooking
20m
Ingredients
- 2 corn cobs, husks and silk removed
- 2 tbs extra virgin olive oil
- 4 Coles Australian Skin-On Salmon Portions
- 2 zucchini, peeled into ribbons
- 200g Perino tomatoes, halved or quartered
Method
STEP 1
Heat a barbecue grill or chargrill on medium. Cook the corn, turning, for 10 mins or until tender and charred.
STEP 2
Drizzle 1 tbs of the oil over salmon. Season. Cook the salmon, skin-side down, for 3 mins. Turn and cook for 3-4 mins for medium or until cooked to your liking. Transfer to a plate.
STEP 3
Use a small serrated knife to cut down the side of the corn to release the kernels. Transfer to a bowl. Add zucchini and tomato to the corn in the bowl. Drizzle with the remaining oil. Gently toss to combine. Season.
STEP 4
Serve salmon with the zucchini salad.
Dietary Information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
