Barbecued Potato & Kalette Salad with Salmon

Source: Coles Magazine July 2015 - Page 11

Serves 4 as a light meal - Prep 15 min - Cooking 15 min

12 baby potatoes, thinly sliced
1 red onion, cut into wedges
200 g snow peas, ends trimmed
160 g punnet Australian kalettes, halved lengthways
2 tbsp extra virgin olive oil
4 x 100 g skinless salmon fillets
2 tbsp lemon juice
2 tsp wholegrain mustard
1 tbsp baby capers, drained, coarsely chopped
1 tbsp chives, finely chopped

  1. Heat a barbecue or chargrill pan on high. Place the potato, onion, snow peas and kalettes in a large bowl and drizzle with 2 teaspoon of the oil. Toss to coat. Cook potato on grill for 2 minutes each side or until tender. Transfer to a bowl. Cook onion and snow peas on grill for 1 minute each side or until just tender. Transfer to a bowl. Cook kalettes, cut-side down, for 1 minute or until lightly charred and just tender. Set aside to cool slightly.
  2. Cook salmon on grill for 2 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
  3. Meanwhile, whisk the lemon juice, mustard, capers, chives and remaining oil in a small bowl.
  4. Arrange salad on serving plates. Top with salmon and drizzle with dressing.
Tip: This salad works with anything you can whack on the barbie! Shop at the Coles seafood counter for other varieties of fish and seafood, or grab any of these fresh meat cuts: pork chops, beef steak, lamb cutlets or chicken breast fillets.

Vic Lic

No comments:

Post a Comment