Super Food Sunday BBQ – Grilled sesame and mirin salmon with Greens

On the BBQ tonight; Grilled salmon fillets with sesame mirin dressing and Grilled greens with balsamic and chilli

We used to associate Sunday night with a good excuse to eat fast and cheap (well fast anyway). Sounds tempting but it always left us feeling like bloated couch potatoes, lounging around in a post takeaway blur. These days Sunday nights have become about wonderful healthy feasts. What better way to start the new week then a BBQ packed with super foods? Less time in the kitchen and more time outdoors on a balmy summer night. .

Grilled salmon fillets with sesame mirin dressing
(adapted from a Donna Hay dressing)


4 x Salmon Fillets (skin on)
Coconut oil spray
2 tablespoons of toasted sesame seeds
2 tablespoons of pickled ginger
2 spring onions finely chopped
2 tablespoons soy sauce
2 tablespoons lemon juice
1/3 cup mirin


To make dressing combine toasted sesame seeds, pickled ginger, spring onions, soya sauce, lemon juice and mirin, mix and set aside. Spray salmon with coconut oil, season with salt and pepper and place skin down on a pre heated BBQ. Cook for a couple of minutes on each side until crispy and golden but still tender. Pour a portion of dressing on each serve of salmon and keep the remaining dressing for seconds. . .

Grilled greens with balsamic and chilli
(Adapted from a Bill Granger recipe)


4 Zucchini
1 bunch of broccolini
1 bunch baby asparagus
olive oil spray
Seeds of one pomegranate
1 large red chilli
Mint leaves
1 tablespoon balsamic vinegar
Juice of 1/2 lemon
2 teaspoons honey
1 larges red chilli


Place all the dressing ingredients in a small mixing bowl and whisk together. Spray all the greens with a fine olive oil spray and grill on a pre heated BBQ, beginning with zucchini, followed by the Broccolini and lastly adding the asparagus. Grill all greens until golden or well browned. Lay greens on a serving plate, trickle the dressing over the greens then scatter pomegranate seeds, chilli and mint on top.

*Quick tip; Make both dressings first, so all the kitchen work is done, then the salmon and greens go on the BBQ. Head outside and kick back with glass of wine or if you’re like me, a Japanese green tea :)