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Barramundi Salad Barbie Sweet Potato
A skillet Australian barramundi salad with beetroot, capsicum and sweet potato, finished with lemon myrtle, macadamia nuts and golden syrup, served over roast potatoes.
Ingredients
Instructions
Season the barramundi and sear it over medium-high heat until well browned, about 8 minutes.
Add the beetroot, capsicum and sweet potato, cooking until softened, about 8 minutes.
Stir in the lemon myrtle, macadamia nuts, golden syrup and native thyme for 2 minutes.
Cook the roast potatoes separately and set aside.
Let the barramundi simmer for about 9 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the roast potatoes, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
