Name: Barbecued salmon and vegetables with chermoulla sauce
Cook time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 2 medium red onions; 3 medium zucchini, sliced thinly, lengthways; 340 gram asparagus, trimmed; 6 180 grams salmon fillets, skin on; 2 tablespoon olive oil; 1/2 cup firmly packed fresh flat-leaf parsley leaves; 1/2 cup firmly packed fresh coriander leaves; 2 clove garlic, coarsely chopped; 1 teaspoon chilli flakes; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon ground turmeric; 1 tablespoon lemon juice; 1 tablespoon olive oil; 1/2 cup (140 grams) greek-style yoghurt

Ingredients

2 medium red onions

3 medium zucchini, sliced thinly, lengthways

340 gram asparagus, trimmed

6 180 grams salmon fillets, skin on

2 tablespoon olive oil

1/2 cup firmly packed fresh flat-leaf parsley leaves

1/2 cup firmly packed fresh coriander leaves

2 clove garlic, coarsely chopped

1 teaspoon chilli flakes

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon ground turmeric

1 tablespoon lemon juice

1 tablespoon olive oil

1/2 cup (140 grams) greek-style yoghurt

Method

1.To make chermoulla sauce: Blend or process herbs, garlic, chilli and ground spices until combined. Add juice and oil; process until smooth. Transfer to a medium bowl; stir in yoghurt. Season to taste.

2.Cut each onion into 8 wedges, keeping root ends intact. Combine onion, zucchini and asparagus with half the oil in a medium bowl.

3.Cook vegetables on a heated barbecue grill plate until charred and tender. Transfer to a large plate; cover to keep warm.

4.Rub salmon with remaining oil; season. Cook salmon, skin-side down, on heated barbecue flat plate until skin crisps; turn, cook until just cooked through.

5.Serve salmon with sauce and vegetables.

You can prepare the vegetables and sauce up to a day ahead; keep the sauce, covered, in the refrigerator.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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