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Slow-Roasted Barramundi Salad
A slow-roasted Australian salad with grilled barramundi, pumpkin and zucchini, finished with macadamia nuts, native thyme and tomato relish, served over roast potatoes.
Ingredients
Instructions
Season the barramundi and grill it over medium-high heat until well browned, about 10 minutes.
Add the pumpkin and zucchini, cooking until softened, about 5 minutes.
Stir in the macadamia nuts, native thyme, tomato relish and golden syrup for 4 minutes.
Roast the potatoes separately until golden.
Let the barramundi simmer gently for about 17 minutes so it stays flaky and 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.
