Preparation time is 25minutes
Cook time is 10minutes
Total time is 35minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
11 Ingredients
Number of servings
4
- Australian Tasmanian Atlantic Salmon Fillets Skin On
- Lebanese cucumber
- 1 bunch radishes
- Cobram Estate Classic Extra Virgin Olive Oil 750ml
- 1 lemon
- Praise Deli Style Honey & Apple Cider Dressing
- Praise Deli Style Lemon Aioli
- One Night In Mexico Flame Grilled BBQ Seasoning
- chives
- Ciabatta Rolls
- Little Gem Lettuce
Method
Step 1 of 4
Cut the salmon into 2cm thick pieces and remove the skin. Combine 1 tablespoon oil and the seasoning in a bowl. Add the salmon, stir gently to coat. Thread the salmon onto skewers. Cover. Refrigerate 5-10 minutes.
Step 2 of 4
For the salad; Combine the cucumber, radish and chives in a bowl. Pour over the dressing and toss gently to coat.
Step 3 of 4
Preheat barbecue grill and plate on medium high. Brush both sides for ciabatta with remaining oil then barbecue on the grill for 3 minutes each side until lightly charred. Barbecue the salmon skewers on the plate for 4 minutes, turning until cooked to your liking.
Step 4 of 4
Arrange the lettuce leaves on serving plates. Fill each with a spoonful of salad. Serve with chargrilled ciabatta and salmon skewers, drizzled with aioli.
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