Cajun Barramundi & Corn Salad
Recipe: #36129
December 21, 2020
Categories: Asparagus Lettuce, Australian, Grilling (Outdoor), Non-Dairy, more
"From our weekday newspaper The West Australian."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (367 g)
- Calories 690.3
- Total Fat - 57.5 g
- Saturated Fat - 31.8 g
- Cholesterol - 252.9 mg
- Sodium - 570 mg
- Total Carbohydrate - 17.1 g
- Dietary Fiber - 5.2 g
- Sugars - 8.6 g
- Protein - 32.2 g
- Calcium - 121.3 mg
- Iron - 6.1 mg
- Vitamin C - 49.5 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Combine the thyme, paprika, cumin and lemon rind on a large plate and dip the barramundi into spice mixture, pressing firmly to coat.
Step 2
Preheat a barbecue grill or large chargrill pan on high and lightly spray corncobs, asparagus and barramundi with olive oil.
Step 3
Cook corn, turning, for 8-10 minutes or until lightly charred and tender and then 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.
Step 4
Set aside corn to cool slightly and use a sharp knife to cut down length of corncobs, close to core, to remove kernels and slice asparagus in half lengthways.
Step 5
Whisk together the chilli, oil and 1 tablespoon lemon juice in a small bowl.
Step 6
Arrange the lettuce, mango, mint, asparagus and corn on a serving platter and top with the barramundi and drizzle over dressing to serve.
Step 7
NOTE - Use any type of firm, white-fleshed fish or salmon, if you prefer.
Tips
No special items needed.
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