A salmon side recipe and great BBQ recipe. The cabbage slaw recipe is also a great side dish for summer BBQ and entertaining.
Get this salmon recipe & shop ingredients online: http://www2.woolworthsonline.com.au/Shop/Recipe/1756
Tear two large sheets of baking paper. Put salmon skin-side down in the centre. Combine the coriander, paprika and salt, rub over salmon. Drizzle with oil. Wrap salmon to form a parcel. Wrap in two large sheets of foil. Cook salmon on the plate or grill of barbecue, covered with hood, for 25-30 minutes. For the salsa whisk oil, vinegar and sugar in a bowl. Add artichokes, celery, capers, olives, parsley and pine nuts. Season. Stir to coat in the dressing. Unwrap the salmon and transfer to a large platter, spoon over the juices. Top with half the salsa. Serve with remaining salsa and lemon wedges.
Prep mins: 30
Cook mins: 30
1.3-1.5kg fresh salmon side, skin on, pin-boned
3 teaspoons Woolworths Select ground coriander
1 1/2 teaspoons Woolworths Select ground paprika
1 tablespoon sea salt flakes
1 tablespoon Woolworths Select Australian extra virgin olive oil
Fresh lemon wedges, to serve
3 tablespoons Woolworths Select Australian extra virgin olive oil
2 tablespoons Woolworths Select red wine vinegar
2 teaspoons Homebrand caster sugar
340g jar marinated artichoke hearts, drained, chopped
3 fresh celery stalks, diced
1/4 cup drained baby capers in brine
280g jar Sicilian olives, pitted, roughly chopped
1/4 cup fresh continental parsley leaves, chopped
2 tablespoons Woolworths Select pine nuts, toasted
1. Tear two large sheets of baking paper, wide enough to totally wrap the salmon. Put salmon skin-side down in the centre. Combine the coriander, paprika and salt, rub over the flesh side of salmon. Drizzle with oil then massage into the salmon. Wrap salmon to form a parcel, folding the edges up to seal. Wrap in two large sheets of foil to secure.
2. Preheat a barbecue plate or grill on medium heat. Put salmon on the plate or grill, close the barbecue hood and cook, without turning, for 25-30 minutes or until just cooked through when tested in the thickest part. Set aside 15 minutes to rest.
3. Sicilian salsa: Whisk oil, vinegar and sugar in a bowl. Add artichokes, celery, capers, olives, parsley and pine nuts. Season. Stir to coat in the dressing.
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