Name: Barbecued salmon and vegetables with chermoulla sauce
Cook time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 2 medium red onions; 3 medium zucchini, sliced thinly, lengthways; 340 gram asparagus, trimmed; 6 180 grams salmon fillets, skin on; 2 tablespoon olive oil; 1/2 cup firmly packed fresh flat-leaf parsley leaves; 1/2 cup firmly packed fresh coriander leaves; 2 clove garlic, coarsely chopped; 1 teaspoon chilli flakes; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon ground turmeric; 1 tablespoon lemon juice; 1 tablespoon olive oil; 1/2 cup (140 grams) greek-style yoghurt

Ingredients

2 medium red onions

3 medium zucchini, sliced thinly, lengthways

340 gram asparagus, trimmed

6 180 grams salmon fillets, skin on

2 tablespoon olive oil

1/2 cup firmly packed fresh flat-leaf parsley leaves

1/2 cup firmly packed fresh coriander leaves

2 clove garlic, coarsely chopped

1 teaspoon chilli flakes

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon ground turmeric

1 tablespoon lemon juice

1 tablespoon olive oil

1/2 cup (140 grams) greek-style yoghurt

Method

1.To make chermoulla sauce: Blend or process herbs, garlic, chilli and ground spices until combined. Add juice and oil; process until smooth. Transfer to a medium bowl; stir in yoghurt. Season to taste.

2.Cut each onion into 8 wedges, keeping root ends intact. Combine onion, zucchini and asparagus with half the oil in a medium bowl.

3.Cook vegetables on a heated barbecue grill plate until charred and tender. Transfer to a large plate; cover to keep warm.

4.Rub salmon with remaining oil; season. Cook salmon, skin-side down, on heated barbecue flat plate until skin crisps; turn, cook until just cooked through.

5.Serve salmon with sauce and vegetables.

You can prepare the vegetables and sauce up to a day ahead; keep the sauce, covered, in the refrigerator.
Note

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Ingredients

Method

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