Good source of protein & fibre, Low sodium, 2 veg serves
2 corn cobs, husks and silk removed
2 tbs extra virgin olive oil
4 Coles Australian Skin-On Salmon Portions
2 zucchini, peeled into ribbons
200g Perino tomatoes, halved or quartered
Heat a barbecue grill or chargrill on medium. Cook the corn, turning, for 10 mins or until tender and charred.
Drizzle 1 tbs of the oil over salmon. Season. Cook the salmon, skin-side down, for 3 mins. Turn and cook for 3-4 mins for medium or until cooked to your liking. Transfer to a plate.
Use a small serrated knife to cut down the side of the corn to release the kernels. Transfer to a bowl. Add zucchini and tomato to the corn in the bowl. Drizzle with the remaining oil. Gently toss to combine. Season.