Plank-grilled spiced salmon salad with pumpkin slaw & pomegranate mojo

Plank-grilled spiced salmon salad with pumpkin slaw & pomegranate mojo

By
From
Cantina
Serves
6
Photographer
Chris Middleton

Specialty barbecue planks can be purchased from hardware or barbecue stores. The plank protects the fish from the intense heat of the barbecue, allowing it to gently steam and remain incredibly moist and tender. Although soaked beforehand to help prevent burning, a little charring of the wood imparts a lovely smoky flavour to the fish. To me, eating raw pumpkin (winter squash) is as appealing as eating a roasted pumpkin. There are now so many pumpkin varieties available, but for this salad choose a soft sweet variety like butternut. The contrast of the tart pomegranate with the sweet pumpkin is a lovely match for the smoky barbecued salmon.

Ingredients

Quantity Ingredient
Pomegranate mojo

Salmon

Quantity Ingredient
1kg side salmon fillet
extra-virgin olive oil, for drizzling
50g Latin spice rub
large pinch sea salt
freshly ground black pepper

Pumpkin slaw

Quantity Ingredient
500g sweet variety of pumpkin, finely julienned
2 fennel bulbs, thinly sliced
2 red onions, thinly sliced
200g snow peas, stringed and finely julienned
4 jalapenos, seeded and finely julienned
90g chia seeds, toasted and seasoned with sea salt
90g pepitas, toasted and seasoned with sea salt
1 large handful coriander or basil leaves, roughly chopped
1 large handful oregano leaves, roughly chopped
Zesty lime dressing

Garnish

Quantity Ingredient
1/2 pomegranate, seeds
200g salted ricotta, finely chopped
1 large handful snow pea or daikon shoots

Method

  1. Soak your planks in water for 3–4 hours, to help prevent them from burning. For more flavour you can add citrus juice and herbs to the soak.
  2. Preheat a natural fuel or gas barbecue with a lid to medium.
  3. Place the wet plank on the barbecue rack and grill for 10 minutes, or until it begins to char slightly.
  4. Drizzle the salmon with oil, coat in the Latin spice rub and season with salt and pepper. Lay the salmon fillet, flesh side down, on the plank. Close the lid and cook for 10 minutes. Carefully remove the entire plank from the barbecue and cover with foil. Set aside to cool.
  5. To prepare the pumpkin slaw, combine the pumpkin, fennel, onion, snow peas, jalapeño, chia seeds, pepitas and coriander and oregano leaves in a large bowl. Add the dressing and toss to coat.
  6. Once the salmon has cooled enough to handle, peel back and remove the skin completely. Scrape off and discard the blood-line.
  7. To assemble, tear the salmon into nice chunks and arrange on a serving platter. Top with some slaw, then build another layer of fish and slaw. Spoon the pomegranate mojo over and around and scatter with pomegranate seeds, salted ricotta and shoots.
Tags:
Latin
Mexican
Mexico
Cantina
Paul Wilson
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