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Barramundi With Mixed Grain Salad

By on September 4, 2016 in Dinner Time, Seafood Recipes with 0 Comments

Barramundi with Mixed Grain SaladIngredients

  • 1 cup cooked long grain brown rice
  • 1 cup cooked quinoa
  • 420 g can no-added sale lentils, drained, rinsed
  • ½ cup currants
  • ½ cup chopped flat-leaf parsley
  • ½ cup chopped coriander
  • 2 spring onions, slice
  • 1 pomegranate (optional), seeds removed
  • ¼ cup olive oil, plus 1 tbs extra
  • 2 tbs lemon juice
  • 6 barramundi fillets, skin off
  • ½ cup slivered almonds, toasted
  • 1/3 cup pine nuts, toasted
  • Asparagus spears
  • Lemon wedges, to serve


  1. Combine rice, quinoa and lentils in a bowl. Add currants, herbs, spring onion and pomegranate seeds, if using.  Whisk oil and lemon juice together.  Add to rice mixture and toss to combine.  Set aside.
  2. Preheat barbeque plate on medium-high, Brush barramundi fillets with extra oil and season. Cook for 3 minutes each side or until just cooked through.
  3. Cook Asparagus spears
  4. Add nut to salad and transfer to a platter. Tip with fish and serve with Asparagus spears lemon wedges.

Prep – 45 mins | Cook 10 mins | Serves 6

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