Name: Barbecue grilled fish salad
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: Dressing; 3 tablespoon sherry vinegar; 1 tablespoon dijon mustard; 6 tablespoon olive oil; salt and pepper; 4 100g (aprox serve) pieces of salmon or fish fillet scaled skin on; drizzle of olive oil; salad nova or butter crunch lettuce leaves; 1 avocado, sliced; 1 cup red, green & yellow cherry tomatoes, some sliced; 3 lemon or limes cut in half; To serve; crème fresh; a box of caramelised onion flatbread by huntley & palmers

Barbecue grilled fish salad

We’re blessed in New Zealand with relatively easy access to wonderful seafood. Any fish works well with this recipe but one with the skin on will really crisp up on the barbecue & add crunch. Easily grilled outdoors, teamed with super fresh leaves it makes a lovely lunch or a fresh summer evening meal.

Serves 4

Cook

15M

Ingredients

Dressing

3 tablespoon sherry vinegar

1 tablespoon dijon mustard

6 tablespoon olive oil

salt and pepper

4 100g (aprox serve) pieces of salmon or fish fillet scaled skin on

drizzle of olive oil

salad nova or butter crunch lettuce leaves

1 avocado, sliced

1 cup red, green & yellow cherry tomatoes, some sliced

3 lemon or limes cut in half

To serve

crème fresh

a box of caramelised onion flatbread by huntley & palmers

Method

Dressing

1.In a jar or small bowl, mix together the sherry vinegar, Dijon mustard, olive oil & salt & pepper. Set aside.

Barbecue grilled fish salad

2.Season fish and lightly sprinkle skin side with olive oil. Fry or grill over charcoal skin side down until crispy, turn and cook a further few minutes. Remove and set aside in a warm place.

3.Arrange leaves and avocado on a large platter, top with cherry tomatoes.

4.Pour dressing over the salad. Lay grilled fish slices on the top. Squeeze a little lemon and tuck some extra lime wedges into the side.

5.Serve immediately with Flatbread and crème fresh in a small bowl on the side.

Women's Weekly Food