Chargrilled Salmon & Corn Cob
with Sesame Cucumber Salad & Miso Dipping Sauce
- Fish
- Eggs
- Gluten
- Sesame
- Soy
- Wheat
- Gluten/Gluten
- Milk
- Crustaceans
- May contain traces of allergens
- Mollusc
- Milk
This seared dish gets taken to new heights with the additions of some superstar sides. A sesame salad pairs perfectly with grilled salmon and chilli-spiked corn, but the miso dipping sauce will have you smiling from ear to ear. If you don’t have a BBQ, follow along with our stovetop method to enjoy this dinner delight!
Ingredients
1 cob
corn
1
cucumber
1
apple
1 clove
garlic
1 packet
salmon
(Contains: Fish; May be present: Crustaceans, Mollusc.)
1 packet
mixed salad leaves
1 packet
sesame dressing
(Contains: Eggs, Gluten, Sesame, Soy, Wheat; May be present: Milk.)
1 packet
miso paste
(Contains: Gluten, Soy, Wheat;)
pinch
chilli flakes
Not included in your delivery
olive oil
1 tbs
honey
1 tsp
low sodium soy sauce
(Contains: Soy, Gluten/Gluten;)
20 g
butter (softened)
(Contains: Milk;)
Utensils
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!
