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.
Serves44
Cook time20 mins20 minutes
Prep time10 mins10 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
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
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.
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.
