With these hot summers nights I have not wanted to cook inside so this recipe is perfect as the salmon is cooked on the BBQ and served with a fresh, crisp salad.
BBQ salmon salad with a zesty lime coconut dressing
2 Salmon fillets (200g)
1 tablespoon of coconut oil (melted)
1 tablespoon of lemon and lime juice
100g snow peas (trimmed)
1 Lebanese cucumber – thinly sliced
2 radishes – thinly sliced
1 small red onion – thinly sliced
1 avocado – diced or sliced
1/4 cup coconut oil (melted)
1/4 cup lime juice
1/2 red chilli (finely chopped)
1 clove garlic
1 teaspoon fish sauce
1/4 cup coriander leaves
1 teaspoon palm sugar (grated)
salt and pepper
Make the dressing first. Place all the ingredients in a bowl and whisk to combine (or place in a jar with a lid on and shake vigorously). Set aside.
Place the salmon, coconut oil, juice of lemon and lime, salt and pepper and toss to coat.
Ensure BBQ is hot and place salmon on plate and cook for 3 minutes each side (or to your liking).
Prepare salad in a bowl or plate.
Once cooked, flake pieces of salmon into the salad and drizzle with the dressing just before serving.