Ca­jun-spiced salmon with corn

Australian Women’s Weekly NZ - - CONTENTS -

SERVES 4 PREP AND COOK TIME 30 MIN­UTES 4 cobs corn, in the husk 60g but­ter 1 tea­spoon chilli flakes ½ tea­spoon gar­lic pow­der 1 tea­spoon salt flakes 2 ta­ble­spoons Ca­jun sea­son­ing 4 x 150g bone­less salmon fil­lets, skin on 1 ta­ble­spoon ex­tra vir­gin olive oil 1 ta­ble­spoon finely chopped fresh flat-leaf pars­ley green salad and lime wedges, to serve 1 Pre­heat a bar­be­cue grill and flat plate over medium heat. 2 Peel back the husks of the corn and re­move the silk. Tie the husks and trim. 3 Heat the but­ter, chilli, gar­lic pow­der and salt in a small saucepan un­til com­bined. Brush the corn with the but­ter mix­ture; re­serve the re­main­ing but­ter mix­ture. 4 Cook the corn, turn­ing ev­ery few min­utes, for 15 min­utes or un­til browned and ten­der. 5 Mean­while, sprin­kle the Ca­jun sea­son­ing over the salmon. Driz­zle bar­be­cue plate with oil. Cook the salmon, skin-side down, for 3-4 min­utes or un­til you can see it turn­ing opaque from the base to about ¼ of the way up. Care­fully turn the salmon over and cook for a fur­ther 2-3 min­utes, or un­til cooked to your lik­ing. 6 Brush the corn with re­served but­ter mix­ture; sprin­kle with pars­ley. Serve the corn with the salmon, salad and lime wedges. Not suit­able to freeze. But­ter mix­ture suit­able to mi­crowave.

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