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Barbecue salmon with corn and zucchini salad

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  • Wheat free
  • Nut free
  • Egg free
  • Gluten free
  • Dairy free
  • Lactose free

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.

  • Serves4
  • Cook time20 minutes
  • Prep time10 minutes
Barbeque Salmon with served in two dishes on top of corn, zucchini and tomato salad

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

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Heat a barbecue grill or chargrill on medium. Cook the corn, turning, for 10 mins or until tender and charred.

  2. 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.

  3. 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.

  4. Step 4

    Serve salmon with the zucchini salad.

    Heat a barbecue grill or chargrill onmedium. Cook the corn, turning, for10mins or until tender and charred.

    Drizzle 1 tbs of the oil over salmon. Season. Cook the salmon, skin-side down, for 3 mins. Turn and cook for 3-4mins for medium or until cooked toyour liking. Transfer to a plate.

    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 inthebowl. Drizzle with the remaining oil. Gently toss to combine. Season.

Nutrition Information

Per Serve

Energy: 2079kJ/497 Cals (24%)

Protein: 36g (72%)

Fat: 32g (46%)

Sat fat: 6g (25%)

Carb: 14g (5%)

Sugar: 6g (7%)

Fibre: 7g (23%)

Sodium: 146mg (7%)

    Barbecue salmon with corn and zucchini salad

    Barbecue salmon with corn and zucchini salad
    • Serves4
    • Cook time20 minutes
    • Prep time10 minutes
    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
      Description

      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.

      Method

      1. Step 1

        Heat a barbecue grill or chargrill on medium. Cook the corn, turning, for 10 mins or until tender and charred.

      2. 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.

      3. 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.

      4. Step 4

        Serve salmon with the zucchini salad.

        Heat a barbecue grill or chargrill onmedium. Cook the corn, turning, for10mins or until tender and charred.

        Drizzle 1 tbs of the oil over salmon. Season. Cook the salmon, skin-side down, for 3 mins. Turn and cook for 3-4mins for medium or until cooked toyour liking. Transfer to a plate.

        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 inthebowl. Drizzle with the remaining oil. Gently toss to combine. Season.