Roughly 1.5kg Regal Salmon Fillet
¼ cup sesame seeds, toasted
2 tbsp honey
2 tbsp peach chutney
2 cloves garlic, crushed
¼ tsp cayenne pepper
2 spring onions, sliced in half lengthways
2 red capsicums, deseeded, cut into chunks
4 vine ripened tomatoes
2 sweet corn cobs, husks removed
To serve, fresh herbs like parsley or basil
100g spinach, stalks removed
400g can chickpeas, drained
1 tbsp tahini paste
1 lemon, juice of
3 cloves garlic, crushed
Remove the salmon from the fridge and allow to rest for 10-15 minutes.
Mix together the honey with the peach chutney, garlic and cayenne pepper.
Preheat the BBQ grill plate to medium high. Grease with plenty of spray oil. Place the salmon on the grill plate, skin side down. Leave for 8-10 minutes then use a fish slice to gently turn over. Cook the flesh side for another 7-8 minutes, before turning back over to skin side down.
Brush the flesh side of the salmon with the peach and honey sauce and cook for 2-3 minutes more. Remove the salmon to a serving platter and sprinkle with plenty of toasted sesame seeds. Allow the salmon to rest for 5 minutes while cooking the vegetable pieces.
On the hot BBQ or grill plate cook the vegetable piece until tender and browned. Grill lime wedges.
Serve the salmon accompanied with the vegetables, garnished with fresh herbs and with lashings of spinach hummus.
To make the spinach hummus, wash the spinach leaves well and drain. Heat a pot of water until boiling. Blanch the spinach for 30 seconds until just wilted. Remove, refresh in cold water then drain. Squeeze out any moisture. Place the spinach, chickpeas tahini, lemon juice and garlic in a food processor bowl and pulse until well combined.
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