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Cajun barramundi and corn salad recipe
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Quick and light barramundi salad ready in under 30 minutes.
Ingredients:
  • 30.00 ml chopped fresh thyme leaves
  • 7.50 gm smoked paprika
  • 7.50 gm ground cumin
  • 1 lemon, rind finely grated, juiced
  • 4 (about 125g each) barramundi fillets, skin on
  • 2 corncobs
  • 2 bunches asparagus, trimmed
  • 1 long fresh red chilli, deseeded, finely chopped
  • 9.20 gm extra virgin olive oil
  • 1 butter lettuce, leaves torn
  • 1 fresh mango, peeled, cut into cubes
  • 125.00 ml fresh mint leaves
Instructions:
  • Mix together the thyme, paprika, cumin, and lemon zest on a large plate. Coat the barramundi with the spice mixture, pressing gently to ensure an even coating.
  • Heat up the barbecue grill or a large chargrill pan on high heat. Lightly coat the corncobs, asparagus, and barramundi with olive oil. Grill the corn until lightly charred and tender for about 8-10 minutes. Cook the barramundi on each side for 2-3 minutes until slightly charred and cooked to your preference, and the asparagus for about 2 minutes on each side until tender. Let the corn cool slightly. Use a sharp knife to remove the kernels from the corncobs and slice the asparagus in half lengthwise.
  • In a small bowl, combine chili, oil, and 1 tablespoon of lemon juice. Place lettuce, mango, mint, asparagus, and corn on a serving platter. Add barramundi on top and drizzle with the dressing before serving.

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