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Millionaire salad served with smoked marlin on a BBQ sauce


  • To make the sauce, heat 2 tbsp oil in a large heavy-bottomed pan and gently saute 20 gm finely sliced onion with the garlic, capsicum and apple. Add the sugar, mix well and caramelise a little. Then add the mustard and ketchup. Mix well, turn the heat down and gently simmer for about 20 mins.
  • At the same time, mix together 10 gm finely chopped onion, the spring onion, parsley, tomatoes, olives and coriander. Then add the heart of palm, lemon juice and seasonings, and toss well. 
  • Mound the salad in the centre of individual plates, arrange marlin around and sprinkle sauce over the top. Serve garnished with extra spring onion sprinkled on top.


  • olive oil
  • 30 gm onion
  • 10 gm chopped garlic
  • 15 gm seeded & finely sliced red capsicum
  • 2 tbsp shredded Granny Smith apple
  • ½ tbsp muscovado (or brown) sugar
  • 1 tbsp grainy mustard
  • 200 ml tomato ketchup
  • 15 gm finely chopped spring (green) onion
  • 1 tbsp freshly chopped parsley
  • 30 gm finely diced tomatoes
  • 1 tbsp chopped, pitted black olives
  • 1 tbsp freshly chopped coriander
  • 1 piece heart of palm (or 1 can, drained), finely sliced
  • 10 ml fresh lemon juice
  • freshly ground salt & pepper
  • 45 gm smoked marlin (or trout), finely sliced
  • 4 spring (green) onions, halved

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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    1 cup250 ml
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