Sassy BBQ Salmon and Bug Tails

Sassy BBQ Salmon and Bug Tails


240g Green bug tails in shell, cut in 1/2 (60g per serve)
480g Atlantic Salmon skin off (120g per serve)


1/4 cup Olivado chilli and bell pepper oil
1 cup orange juice
20g chopped coriander


100g baby rocket washed
100g beansprout washed
12 baby Roma tomatoes or cherry tomatoes cut in half
10g coriander leaves picked and washed
10g dill picked and washed
2 whole oranges peeled and cut into segments
100g sugar snap peas blanched in salty water amd refreshed
1 whole peeled and seeded avocado cut into 1cm cubes

Avocado and Orange Hollandaise:

3 egg yolks
1 1/2 Tbs white wine vinegar
2 Tbs fresh orange juice
1/4 cup Olivado avocado oil
Salt & pepper to taste


Avocado and Orange Hollandaise:

Separate 3 eggs into a round bottom bowl. Add the white wine vinegar and orange juice. Whisk together over a pot of simmering water until the mixture becomes opaque in colour and light and fluffy in texture.

Remove from heat. Slowly add the avocado oil whisking all the time. Season.

Salmon and Bug Tails:

Place the bugs and salmon in the orange chilli marinade for one hour.

Combine all salad ingredients together.

Remove the seafood from the marinade and place on a pre-heated char grill or BBQ. Gently pour over some of the remaining marinade to keep the fish moist. Grill for approximately 8-10 minutes.

Arrange the salad onto 4 plates.

Remove the seafood from the grill. Gently break the salmon into mouth size pieces. Remove the bug tails from the shell. Place the seafood onto the 4 plated salads.

Drizzle with the new-style healthy hollandaise and serve!

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