PAN-ROASTED CITRUS SALMON WITH GRILLED VEGETABLES

A complete gourmet meal in minutes around the camp fire.

NUTRITION INFO

PER SERVE 2110kJ, protein 42g, total fat 27.1g (sat. fat

5.0g), carbs 20g, fibre 8g, sodium 276mg

• Carb exchanges 1½

• GI estimate low • Gluten-free option

• Lower carb

PREP TIME: 20 MINS

(+ 1 HOUR MARINATING) COOK TIME: 15 MINS SERVES 4 (AS A MAIN)

4 x 150g boneless salmon fillets 2 tsp extra virgin olive oil

2 cloves garlic, crushed

1 tsp dried mixed herbs

60ml (1⁄4 cup) fresh orange juice 3 green shallots, sliced

Non-stick cooking spray

3 bunches asparagus, woody ends

trimmed, cut into 5cm pieces 1 large yellow squash, halved

lengthways, sliced

1⁄4 tsp freshly ground black pepper

Olive oil cooking spray

Orange slices, to serve (optional) 4 small (50g each) soy and linseed

rolls or gluten-free rolls, to serve

1 Place the salmon in a resealable plastic bag set in a shallow dish. Combine oil, garlic, dried herbs, orange juice and 1/3 of shallots in a small bowl and pour over salmon. Seal bag and turn to coat. Place in fridge for 1 hour to marinate, turning the bag once.

2 Light firewood or charcoal and let fire burn down to medium-hot embers or coals.

Top with a grill rack.

3 Fold a 72cm piece of heavy foil in half crossways to make a 36cm square. Spray the foil with cooking spray. Place the asparagus, squash and half of the remaining shallots in centre of the foil. Sprinkle with pepper and spray with the cooking spray. Bring up two opposite edges of foil, and seal with a double fold. Fold remaining edges to enclose vegetables, leaving space for steam to build. Cook the vegetable packet over the camp fire for 10 minutes, turning once.

4 Meanwhile, drain salmon, discarding marinade. Spray a large cast-iron frying pan with cooking spray. Heat over the camp fire. Add the salmon, facing skin-side down, to the pan. Cook for 2-3 minutes each side, or until the salmon just flakes.

5 Top the salmon with the remaining green shallots and the orange slices, if using. Serve the fish with the vegetables and bread rolls.

COOK’S TIP

If you’re not near a camp fire, you can simply cook the vegies and salmon on a barbecue.