Cajun barramundi and corn salad recipe

This healthy barramundi salad is low cal and vis-а-vis the table in less than 30 minutes.

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To get started next this particular recipe, we must first prepare a few components. You can cook Cajun barramundi and corn salad recipe using 12 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Cajun barramundi and corn salad recipe:

1. 11/2 tbsp chopped open thyme leaves
2. 3 tsp smoked paprika
3. 3 tsp sports ground cumin
4. 1 lemon, rind finely grated, juiced
5. 4 (about 125g each) barramundi fillets, skin more or less
6. 2 corncobs
7. 2 bunches asparagus, trimmed
8. 1 long vivacious red chilli, deseeded, finely chopped
9. 2 tsp additional virgin olive oil
10. 1 butter lettuce, leaves torn
11. 1 spacious mango, peeled, cut into cubes
12. 1/2 cup roomy mint leaves

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Instructions to make Cajun barramundi and corn salad recipe:

1. enlarge the thyme, paprika, cumin and lemon rind in this area the order of a large plate. Dip the barramundi into spice mixture, pressing firmly to coat.
2. Preheat a barbecue grill or large chargrill pan just about high. Lightly spray corncobs, asparagus and barramundi similar to olive oil. Cook corn, turning, for 8-10 minutes or until lightly charred and tender. Cook barramundi for 2-3 minutes each side or until slightly charred and cooked to your liking, and asparagus for 2 minutes each side or until tender. Set aside corn to cool slightly. Use a severe knife to cut anti length of corncobs, muggy oppressive to core, to cut off surgically cut off surgically remove kernels. Slice asparagus in half lengthways.
3. problem together the chilli, oil and 1 tbs lemon juice in a small bowl. Arrange the lettuce, mango, mint, asparagus and corn approximately a serving platter. pinnacle in the same way as the barramundi and drizzle on top of dressing to serve.

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