Japanese Grilled Salmon & Corn Cob
with Sesame Cucumber Salad & Miso Dipping Sauce
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Miso Paste
(Contains: Gluten, Soy, Wheat;)
1
Garlic
1 packet
Sesame Dressing
(Contains: Gluten, Soy, Wheat, Eggs, Sesame; May be present: Milk.)
1 sachet
Chilli Flakes
280 g
Salmon
(Contains: Fish; May be present: Crustaceans, Fish, Molluscs.)
1
Apple
1
Corn
1
Cucumber
1 packet
Mixed Salad Leaves
Cooking Steps
• Preheat BBQ to high heat. Halve corn cob. Thinly slice cucumber into rounds. Thinly slice apple into sticks. Finely chop garlic. • To a medium bowl, add salmon and a drizzle of olive oil. Season and toss to coat.
• When BBQ is hot, add corn to BBQ grill plate and cook, turning, until charred and cooked through, 10-15 minutes.
NO BBQ? Cook corn in boiling water in a medium saucepan, until tender and bright yellow, 5 minutes. Drain, return to saucepan and cover to keep warm.
• Meanwhile, place salmon, skin-side down first, on BBQ hot plate and grill until charred and just cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate.
No BBQ? Cook salmon in a large frying pan with a drizzle of olive oil over medium-high heat, skin-side down first, 2-4 minutes each side (depending on thickness).
• To a large bowl, add cucumber, apple, mixed salad leaves and sesame dressing. • Toss to combine and season to taste.
• In a small heatproof bowl, combine miso paste, the honey, low sodium soy sauce, garlic and a pinch of chilli flakes (if using). • Microwave in 10 second bursts, until fragrant and heated through.
• In a small bowl, combine the softened butter and a pinch of chilli flakes (if using). Season to taste. • Divide grilled salmon, corn and sesame cucumber salad between plates. Top corn with chilli butter. Serve with miso dipping sauce. Enjoy!
