Serves 4. Time: preparation 10 minutes; cooking 10 minutes
700g salmon fillet, bones and skin removed
1 tablespoon brown sugar
1 teaspoon dried chilli flakes
1/4 teaspoon ground cinnamon
1 teaspoon olive oil
1 tablespoon freshly squeezed orange juice
ground black pepper, to season
2 corn wraps, quartered
olive oil spray
1/4 cup low fat Greek-style yoghurt
2 tablespoons freshly squeezed orange juice
2 teaspoon cold tap water
1 teaspoon brown sugar
2 medium carrots, peeled and grated
1/4 small green cabbage, finely shredded
100g snow peas, topped, finely shredded
50g bean sprouts, trimmed
2 tablespoon flaked almonds
1/3 cup fresh mint leaves
Cut salmon into 3cm cubes. Combine sugar, chilli, cinnamon, olive oil and orange juice in a ceramic dish. Season with ground black pepper. Add salmon and turn to coat. Cover and refrigerate for no longer than 10 minutes.
For the crunchy slaw, combine the yoghurt, orange juice, water and sugar in a large bowl, whisk until well combined. Add the carrots, cabbage, snow peas, sprouts, almonds and mint and toss gently to coat in the dressing.
Preheat barbecue grill on high heat. Thread the salmon onto four long metal skewers or eight bamboo skewers. Barbecue salmon, basting occasionally with the marinade for 4-5 minutes for medium, turning occasionally, or until cooked to your liking. Transfer to a tray, cover and allow to stand for 5 minutes.
Spray the corn wraps lightly with oil and barbecue 1-2 minutes each side until warmed through, serve with the salmon and crunchy slaw.
Recipe and image reproduced with permission. © 2014 National Heart Foundation of Australia.