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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 SaladBarramundi is a simple and tasty fish to cook and eat.  You can try this Barramundi with mixed grain salad during the week for a lighter meal or on a weekend.  It also makes a great lunch meal

Barramundi with mixed grain salad


  • 1 cup cooked long-grain brown rice
  • 1 cup cooked quinoa
  • 420 g can no-added sale lentils, drained, rinsed
  • ½ cup currants
  • 2 tbs lemon juice
  • ½ cup chopped flat-leaf parsley
  • ½ cup chopped coriander
  • 2 spring onions, sliced
  • 1 pomegranate (optional), seeds removed
  • ¼ cup olive oil, plus 1 tbs extra
  • 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 a 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

If you want to try other seafood recipes the click here.

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