Smoked Barramundi with Spring Vegetable Salad

Cook time:
Serves 4 Ingredients: 1 1/2 pounds - Barramundi fillets, skin on or off , 3/4 cups - Brown sugar, 1/2 cup - Kosher salt, 1 tablespoon - Onion powder, 1 tablespoon - Garlic powder, 3 - Dried bay leaves, crushed , 2 quarts - Water, Apple, cherry or peach wood chips for smoking, 1 - Shallot, minced, 1 - Lemon, juiced, 1/4 cup - Extra virgin olive oil, Salt and pepper to taste, 1 - Medium carrot, scrubbed clean, 6 - Large asparagus spears, tough ends trimmed, 1 - Small beet, peeled, 2 - Medium radishes, 1 cup - Sugar snap peas, halved lengthwise , 2 cups - Arugula, 1 - Bunch chives, chopped into 1/2 inch pieces, 1 cup - Loosely packed flat leaf parsley leaves, stems removed,
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Smoked Barramundi with Spring
Vegetable Salad

  • Serves 4
  • RECIPE CREATED BY
    Nicole Gaffney

  • Pairs With Coffee

  • Perfect for Weekly Lunch

  • Perfect for Family Brunch

Ingredients

1 1/2 The Better Fish® Barramundi Skinless Fillets
skin on or off
¾ cups brown sugar
½ cup kosher salt
1 tablespoon onion powder
1 tablespoon garlic powder
3 dried bay leaves
crushed
2 quarts water
1 apple wood chip
rry, or peach, for smoking
1 shallot
minced
1 fresh lemon juice
juiced
¼ cup extra virgin olive oil
1 salt
1 carrot
medium, scrubbed clean
6 asparagus
large, tough ends trimmed
1 beetroot
small, peeled
2 radish
medium
1 cup sugar snap pea
halved lengthwise
2 cups rucola
1 bunch chive
chopped into 1/2 inch pieces
1 cup flatleaf parsley
loosely packed, stems removed
Servings

Nutrition per serving

Calories 385.59kcal 19%
Fat 15.6 22%
Carbs 43.75 17%
Sugars 35.27 39%
Protein 19.8 40%
Sodium 11446.46mg 572%
Fiber 3.75 13%

* Percent Daily Values based on a 2,000 calorie diet. View all nutrients

Nutrition per serving

Amount per serving

Calories 385.59kcal 19%
Fat 15.6 22%
Saturated Fat 2.48 12%
Monounsaturated Fat 10.47 1047%
Polyunsaturated Fat 1.63 163%
Carbs 43.75 17%
Fiber 3.75 13%
Sugars 35.27 39%
Protein 19.8 40%
Cholesterol 42.53mg 14%
Sodium 11446.46mg 572%
Calcium 190.87mg 24%
Magnesium 52.44mg 14%
Potassium 772.5mg 22%

% Daily Value*

Iron 2.97mg 21%
Zinc 0.89mg 9%
Phosphorus 80.32mg 11%
Vitamin A 1374.28mkg 172%
Thiamin B1 0.14mg 13%
Riboflavin B2 0.09mg 6%
Niacin B3 0.83mg 5%
Vitamin B6 0.21mg 15%
Folic Acid B9 99.36mkg 50%
Vitamin B12 0mkg 0%
Vitamin C 49.27mg 62%
Vitamin D 7.65mkg 153%
Vitamin E 2.64mg 22%
Vitamin K 293.47mkg 391%

* Percent Daily Values based on a 2,000 calorie diet.

Health score

High
Medium
Low
2/10

Health score

Health Scores are calculated on a 1-10 scale based on nutrient density and USDA recommendations for a healthy diet. A higher Health Score means healthier food. The value based on impact of more than 28 nutrients, here are the main ones:

Nutrients with positive impact

Fiber 3.75   13% DV
Protein 19.8   40% DV
Calcium 190.87mg   24% DV
Magnesium 52.44mg   14% DV
Potassium 772.5mg   22% DV
Iron 2.97mg   21% DV
Vitamin A 1374.28mkg   172% DV
Vitamin C 49.27mg   62% DV

Nutrients with negative impact

Saturated Fat 2.48   12% DV
Carbs 43.75   17% DV
Sugars 35.27   39% DV
Cholesterol 42.53mg   14% DV
Sodium 11446.46mg   572% DV

The perfect dish to welcome spring. There is no better sign that spring has arrived than a meal brimming with colorful vegetables.

Instructions

Step 1
Place the Barramundi fillets in a large, deep casserole dish or container. Whisk together the brown sugar, salt, onion powder, garlic powder, bay leaves and water until the sugar and salt have fully dissolved. Pour the mixture over the fish, cover and refrigerate for 4 hours.
Step 2
Remove the fillets from the brine and rinse under cold water, then pat very dry. Place the fillets on a rack and refrigerate, uncovered, for about 3-4 hours until the flesh feels tacky.
Step 3
Prepare a smoker with the wood chips and lightly oil the racks. Place the fillets on the racks and smoke at about 200° F until the flesh reaches an internal temperature of 145° F (about two hours, give or take). Remove from the smoker and cool to room temperature.
Step 4
In a large salad bowl, whisk together the shallot, lemon juice and olive oil with salt and pepper. Use a vegetable peeler to shave the carrot and asparagus spears into long, thin strips. Use a mandolin slicer to shave the beet and radishes into paper thin rounds. Add the shaved vegetables to the bowl along with the sugar snap peas, arugula, chives and parsley. Toss everything to coat in the dressing, then arrange on a platter.
Step 5
Pull pieces of the smoked fish away from the skin and arrange on top of the salad. Serve immediately.
5/5 (1 Review)
Suggested sides
  • Cheesy Baked
    Potato
  • Roasted Brussel
    Sprouts
  • Cream of
    Broccoli Soup
CHEF TIP

Fish is done when its flesh turns from translucent to opaque.

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