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.

4

10m

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

Dairy-free
Egg-free
Gluten-free
Lactose-free
Nut-free
Wheat-free

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.