Barbecued salmon and kalesaw with honey and lime dressing

High in omega-3 and ready in less than 15 minutes, this recipe proves that there is no need to compromise on flavour when it comes to a quick, healthier meal.

Serves: 4

Time to make: 13 mins

Hands-on time: 8 mins

Ingredients

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4 x 100g boneless, skinless salmon fillets
2 teaspoons lime juice, plus lime wedges to serve
¼ teaspoon ground coriandercilantroX
¼ teaspoon ground cumin
400g packet kaleslaw, dressing discarded
400g can no-added-salt chickpeagarbanzoXsgarbanzosX, rinsed, drained
¼ cup loosely packed fresh coriandercilantroX leaves, plus extra to serve

Lime and honey dressing
zest and juice of 2 limes
2 teaspoons honey
¼ teaspoon ground cumin

Instructions

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1 Season salmon with lime juice, coriander and cumin. Set aside for 5 minutes.

2 Place kaleslaw, chickpeas and coriander leaves in a salad bowl. To make lime and honey dressing place all ingredients in a small bowl, whisking to combine. Pour dressing over salad, tossing to combine. Cover and refrigerate.

3 Meanwhile, heat a barbecue hot plate or chargrill pan over high heat. Spray salmon with olive oil and cook for 2 minutes on one side. Reduce heat to medium, turn fish over and cook for a further 2–3 minutes or until cooked to your liking.

4 Divide kaleslaw among four serving plates, then top with barbecued salmon. Garnish with fresh coriander leaves and serve with lime wedges on the side.

Nutrition Info (per serve)

Calories 474 cal

Kilojoules 1983 kJ

Protein 30 g

Total fat 28.2 g

Saturated fat 6.1 g

Carbohydrates 21.2 g

Sugar 7.7 g

Dietary fibre 8.5 g

Sodium 94 mg

Calcium 195 mg

Iron 3.8 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.