cajun barramundi & corn salad
“This was a nice, light meal. The mango is a good combo with the spice rub on the fish.” pclark”
serves 4 | prep 10 mins | cooking 10 mins
1½ tbs 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
½ cup fresh mint leaves
1 Combine the thyme, paprika, cumin and lemon rind on a large plate. One at a time, place the barramundi fillets in the spice mixture, turning and pressing firmly to coat.
2 Preheat a barbecue grill or large chargrill pan on high. Lightly spray the corncobs, asparagus and barramundi with olive oil. Cook the corn, turning, for 8-10 minutes or until lightly charred and tender.
3 Meanwhile, add barramundi to the grill. Cook for 2-3 minutes each side or until slightly charred and cooked to your liking. Cook the asparagus for 2 minutes each side or until tender. Cool corn slightly. Use a sharp knife to cut down the length of the corncobs, close to the core, to remove kernels. Cut asparagus in half lengthways.
4 Whisk the chilli, oil and 1 tbs lemon juice in a small serving bowl. Arrange lettuce, mango, asparagus and corn on a serving platter. Top with the barramundi and mint. Serve with the dressing.
NOTE
Use any type of firm, white-fleshed fish or salmon, if you prefer.
japanese chicken & rice salad
serves 4 | prep 15 mins (+ cooling) | cooking 15 mins
300g (1½ cups) brown rice
500g chicken tenderloins
1 carrot, peeled, very thinly sliced
4 radishes, cut into thin batons
4 qukes (baby cucumbers), thinly sliced diagonally
3 green shallots, thinly sliced
Micro herbs (optional), black sesame seeds and pickled ginger, to serve
soy dressing
2 tbs extra virgin olive oil
2 tbs liquid from pickled ginger
