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Recipe

Paleo barbecued spring asparagus with salmon

Light, fresh and tasty, this gorgeous barbecued asparagus, corn and salmon salad is the perfect lunch time dish for your next Summer party or family picnic.

Jul 31, 2011 2:00pm
  • 20 mins preparation
  • 10 mins cooking
  • Serves 4
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Ingredients

Herb dressing
  • 1/2 cup roughly chopped parsley
  • 1/4 cup extra virgin olive oil
  • pinch salt flakes
  • 2 tablespoon apple cider vinegar
Barbecued spring asparagus with salmon
  • 2 bunch asparagus, trimmed, blanched
  • 500 gram skinless salmon fillet, sliced into fingers
  • 1 tablespoon olive oil
  • 2 corn cobs, blanched
  • 1 lemon, thickly sliced, to serve
  • 250 gram punnet cherry tomatoes, halved
  • 50 gram baby spinach leaves

Method

Paleo barbecued spring asparagus with salmon
  • 1
    To make herb dressing, combine parsley, 1 tablespoon oil and salt in mortar. Pound with pestle until smooth. Then whisk in remaining oil and vinegar. Season to taste.
  • 2
    Preheat char-grill, barbecue grill or frying pan on high. Brush asparagus and salmon with oil. Season to taste.
  • 3
    Char-grill salmon for 2-3 minutes. Add asparagus, corn and lemon to the grill. Turn salmon and cook everything for another 2-3 minutes, until cooked to taste.
  • 4
    Slice kernels from corn cobs using a sharp knife and cut asparagus into halves.
  • 5
    In a large bowl, gently toss asparagus, corn, tomatoes, spinach and half dressing together. Arrange on plates and top with salmon slices. Drizzle with remaining dressing and serve with lemon.

Notes

Instead of parsley, use chives, tarragon, coriander or dill for the dressing, if preferred.

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