Cajun barramundi and corn salad


Recipe may contain fish and sesame.

This healthy barramundi salad is low cal and on the table in less than 30 minutes.

12 Ingredients

  • 11/2 tbsp chopped fresh thyme leaves

  • 3 tsp smoked paprika

  • 3 tsp ground cumin

  • 1 lemon, rind finely grated, juiced

  • 4 (about 125g each) barramundi fillets, skin on

  • 2 corncobs

  • 2 bunches asparagus, trimmed

  • 1 long fresh red chilli, deseeded, finely chopped

  • 2 tsp extra virgin olive oil

  • 1 butter lettuce, leaves torn

  • 1 fresh mango, peeled, cut into cubes

  • 1/2 cup fresh mint leaves

3 Method Steps

  • Step 1

    Combine the thyme, paprika, cumin and lemon rind on a large plate. Dip the barramundi into spice mixture, pressing firmly to coat.

  • Step 2

    Preheat a barbecue grill or large chargrill pan on high. Lightly spray corncobs, asparagus and barramundi with olive oil. Cook corn, turning, for 8-10 minutes or until lightly charred and tender. Cook barramundi for 2-3 minutes each side or until slightly charred and cooked to your liking, and asparagus for 2 minutes each side or until tender. Set aside corn to cool slightly. Use a sharp knife to cut down length of corncobs, close to core, to remove kernels. Slice asparagus in half lengthways.

  • Step 3

    Whisk together the chilli, oil and 1 tbs lemon juice in a small bowl. Arrange the lettuce, mango, mint, asparagus and corn on a serving platter. Top with the barramundi and drizzle over dressing to serve.

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Recipe Notes

  • Use any type of firm, white-fleshed fish or salmon, if you prefer.

Nutritional Information

Per serving

  • 361

  • 1510 kj

  • 13.9g

  • 2.8g

  • 9.4g

  • 30.6g

  • 24.1g

All quantities above are averages

Image by Chrissy Freer And Guy Bailey

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