Ingredients
- 3 teaspoons sugar (coconut sugar)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon sea salt flakes
- 1/4 teaspoon dried chilli flakes
- 4 (560 grams) salmon fillets (skin on 4 x 140 grams each)
- Lemon wedges, to serve
- FOR ZUCCHINI SALAD
- 325 grams zucchini (cut into 5mm-thick slices)
- 325 grams squash (cut into 5mm-thick slices)
- 1 tablespoon olive oil (extra virgin)
- 400 grams cannellini beans (rinsed and drained)
- 1 cup fresh peppermint leaves, coarsely torn
- 2 green shallots, thinly sliced
- 1 tablespoon Italian dressing (white)
- 1 tablespoon fresh lemon juice
How to Make
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Step 1: Preheat a barbecue grill or chargrill pan on medium-high.
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Step 2: Combine sugar, cumin, paprika, salt and chilli in a small bowl.
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Step 3: Spray salmon with olive oil and sprinkle flesh side of salmon with spice mixture.
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Step 4: To make salad, place zucchini and squash in a large bowl and drizzle over half the oil and then season and grill, turning halfway with a barbecue spatula, for 4 minutes or until charred and just tender. and then transfer to a bowl.
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Step 5: Cook salmon, skin-side up first and turning halfway, for 4-5 minutes for medium or until cooked to your liking and transfer to a plate.
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Step 6: Add beans, mint, shallot, dressing, lemon juice and remaining oil to the bowl with zucchini and squash. and gently toss to combine.
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Step 7: Divide salad and salmon among serving plates and serve with lemon wedges.
We hope you enjoy this recipe!
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