Cajun-spiced salmon with corn
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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