Name: Barbecued salmon with apple and wombok salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1
Cuisine: asian
Ingredients: 4 Salmon Skin On Portions; Olive oil spray; 1/2 small wombok (Chinese cabbage), shredded; 2 Pink Lady apples, quartered, cored, thinly sliced; 187.50 ml flat-leaf parsley leaves; 2 spring onions, thinly sliced; 35g almond; 60ml olive oil; 42.00 gm lemon juice; 24.00 gm tahini; 7.20 gm honey; 12.00 gm sesame seeds, toasted

Barbecued salmon with apple and wombok salad

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Prep Time:
10 minutes

Cook Time:
10 minutes

Total Time:
20 minutes

Make a quick and delicious Asian-style BBQ salmon with apple and cabbage salad.

Ingredients:

4 Salmon Skin On Portions
Olive oil spray
1/2 small wombok (Chinese cabbage), shredded
2 Pink Lady apples, quartered, cored, thinly sliced
187.50 ml flat-leaf parsley leaves
2 spring onions, thinly sliced
35g almond
60ml olive oil
42.00 gm lemon juice
24.00 gm tahini
7.20 gm honey
12.00 gm sesame seeds, toasted

Instructions:

Preheat a barbecue grill or chargrill over medium heat. Lightly spray salmon with oil, season with your favorite herbs and spices, and cook for 2-3 minutes on each side until perfectly cooked to your preference.
In a large mixing bowl, toss together the wombok, apple, parsley, spring onion, and almonds.
Combine the oil, juice, tahini, and honey in a small bowl, whisk until smooth, season with salt and pepper. Drizzle half of the dressing over the salad, toss everything together.
Assemble the salad on a large platter, layer the salmon on top, and drizzle with the remaining dressing. Finish by sprinkling sesame seeds before serving.

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