Smoky Barbecue Salmon

Nutrition per serve

Ingredients

• 2pcs potato
• 10g Tex-Mex seasoning
• 1pcs corn cob
• 25g parmesan
• 2pcs Tasmanian salmon fillets
• 50g baby spinach leaves
• 50g smoky barbecue sauce
• 23ml olive oil
• 10ml extra virgin olive oil
• 5ml white or red wine vinegar

Method

1. Step 1 — Prep and roast potato
   Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Cut the unpeeled potatoes into 2cm chunks. Put the potato on the lined tray, drizzle with 2 tsp olive oil, scatter with 1 tsp Tex-Mex seasoning, season with salt and pepper and toss to coat. Roast for 20 mins or until golden and tender.
2. Step 2 — Prep ingredients
   While the potato is roasting, discard the husk and silks from the corn. Slice the corn kernels from the cob. Finely grate the parmesan. To make the dressing, combine 2 tsp extra virgin olive oil and 1 tsp white wine vinegar in a large bowl and season with salt and pepper.
3. Step 3 — Season salmon
   SALMON OPTION Combine the remaining Tex-Mex seasoning and 1 tbs olive oil in a large bowl and season with salt and pepper. Add the salmon to the oil mixture and turn to coat.
4. Step 4 — Cook salmon
   Heat a small frypan over medium-high heat. Cook the salmon, skin-side down, for 3-4 mins until the skin is crisp and golden. Turn and cook, flesh-side down, for a further 3 mins or until just cooked or cooked to your liking. Remove from the pan.
5. Step 5 — Add corn and parmesan
   Scatter the corn and parmesan over the potato and roast for a further 5 mins or until the cheese is melted.
6. Step 6 — Dress spinach and serve
   Meanwhile, add the spinach to the dressing and toss to coat. Divide the cheesy potato and corn, dressed spinach and salmon among plates. Serve with the barbecue sauce.

Allergens

Sulphites, Milk, Fish