RECIPE: Barbecued Tasmanian Salmon with apple and wombok salad

  • 4 Salmon Skin On Portions
  • Olive oil spray
  • 1/2 small wombok (Chinese cabbage), shredded
  • 2 Pink Lady apples, quartered, cored, thinly sliced
  • 3/4 cup flat-leaf parsley leaves
  • 2 spring onions, thinly sliced
  • 1/4 cup (35g) slivered almonds, toasted
  • 1/4 cup (60ml) olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon tahini
  • 1 teaspoon honey
  • 1 tablespoon sesame seeds, toasted
  1. Preheat a barbecue grill or chargrill on medium. Spray salmon with oil. Season. Cook for 2-3 mins each side or until cooked to your liking.

  2. Meanwhile, combine the wombok, apple, parsley, spring onion and almonds in a large bowl.

  3. Whisk the oil, juice, tahini and honey in a small bowl. Season. Add half the dressing to the salad. Toss to combine.

  4. Arrange the salad on a large serving platter. Top with the salmon. Drizzle the salmon and salad with the remaining dressing. Serve sprinkled with the sesame seeds.



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