Tasty and on the table in 30 minutes – sounds like the perfect dinner!
How long will it take?
What’s the serving size?
What do I need?
For the salmon
700g salmon fillet, bones and skin removed
1 tablespoon brown sugar
1 teaspoon dried chilli flakes
1/4 teaspoon ground cinnamon
1 tablespoon olive oil
1 tablespoon freshly squeezed orange juice
Ground black pepper, to season
2 corn wraps, quartered
Olive oil spray
Basil pesto to serve
For the slaw
1/4 cup low fat natural Greek-style yoghurt
2 tablespoons freshly squeezed orange juice
2 teaspoons cold tap water
1 teaspoon brown sugar
2 medium carrots, peeled and grated
1/4 small green cabbage, finely shredded
100g snow peas, topped, finely shredded
50g bean sprouts
2 tablespoons flaked almonds
1/3 cup fresh mint leaves
How do I make it?
Cut salmon fillets length ways into 2-3cm wide strips. Combine sugar, chilli, cinnamon, olive oil and orange juice in a ceramic dish. Season with ground black pepper. Add salmon and turn to coat. Cover and refrigerate for no longer than 10 minutes.
For the crunchy slaw, combine the yoghurt, orange juice, water and sugar in a large bowl, whisk until well combined. Add the carrots, cabbage, snow peas, sprouts, almonds and mint and toss gently to coat in the dressing.
Preheat barbecue grill on high heat. Thread the salmon onto four long metal skewers or eight bamboo skewers (see Tip). Barbecue salmon, basting occasionally with the marinade for 4-5 minutes for medium, turning occasionally, or until cooked to your liking. Transfer to a tray, cover and allow to stand for 5 minutes.
Spray the corn wraps lightly with oil and barbecue 1-2 minutes each side until warmed through, serve with the salmon, pesto and crunchy slaw.
Tip: Soak bamboo skewers in cold water for 30 minutes before use to avoid burning.