Mid-Week: happy hump-day! Grilled Fish Salad

Mid-Week: happy hump-day! A great time to make your grocery list for the weekend and stop by 620 W Coliseum blvd for a full propane tank: 20lbs full for $11.92. Buy propane now, don’t run out of gas!! Grilled Fish Salad looks deee-lish!!!




  • 3 tbsp sherry vinegar
  • 1 tbsp dijon mustard
  • 6 tbsp olive oil
  • salt and pepper

Barbecue grilled fish salad

  • 4 100g (aprox serve) pieces of salmon or fish fillet scaled skin on
  • drizzle of olive oil
  • salad nova or butter crunch lettuce leaves
  • 1 avocado, sliced
  • 1 cup red, green & yellow cherry tomatoes, some sliced
  • 3 lemon or limes cut in half

To serve

  • crème fresh
  • a box of caramelised onion flatbread by huntley & palmers



  1. In a jar or small bowl, mix together the sherry vinegar, Dijon mustard, olive oil & salt & pepper. Set aside.

Barbecue grilled fish salad

  1. Season fish and lightly sprinkle skin side with olive oil. Fry or grill over charcoal skin side down until crispy, turn and cook a further few minutes. Remove and set aside in a warm place.
  2. Arrange leaves and avocado on a large platter, top with cherry tomatoes.
  3. Pour dressing over the salad. Lay grilled fish slices on the top. Squeeze a little lemon and tuck some extra lime wedges into the side.
  4. Serve immediately with Flatbread and crème fresh in a small bowl on the side.

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