with BBQ-Spiced Potatoes and Fresh Veggie Jumble
Sweet and sassy kiwis are the star of our DIY relish to top succulent salmon. Drizzle lime mayo over top, or serve as a dipper for potatoes! A bounty of fresh veg gives farmers market vibes you won't want to miss.
Allergens
Utensils
Tags
Salmon Fillets, skin-on
250 g
Red Potato
500 g
Kiwi
1 unit(s)
Red Onion
1 unit(s)
Hot Pepper
1 unit(s)
Garlic Spread
4 tbsp
Zesty Garlic Blend
1 tbsp
Lime
1 unit(s)
Tomato
1 unit(s)
Mayonnaise
4 tbsp
BBQ Seasoning
1 tbsp
Broccolini
170 g
Oil
2 tbsp
Sugar
0.5 tsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Cut potatoes into 1/4-inch rounds.
- Add potatoes, BBQ Seasoning and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with half the BBQ Seasoning and 1 tbsp oil per sheet.) Season with salt and pepper. Toss to coat.
- Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 23-25 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)
- Meanwhile, cut broccolini into 1-inch pieces.
- Peel, then cut kiwi into 1/2-inch pieces.
- Peel, then cut onion into 1/4-inch slices. Finely chop 2 tbsp (1/4 cup) of the sliced onion.
- Core, then slice half the hot pepper into 1/4-inch slices. Finely chop remaining hot pepper. (TIP: We recommend using gloves when prepping hot peppers.)
- Line another baking sheet with parchment paper.
- Pat salmon dry with paper towels. Season with salt and pepper.
- Top with half the garlic spread. Sprinkle half the Zesty Garlic Blend over top.
- Roast in the top of the oven until cooked through, 8-12 min. **
- Meanwhile, heat a large non-stick pan over medium-high heat.
- When hot, add broccolini, onions and 2 tbsp (1/4 cup) water. Cook, stirring often, until water is absorbed, 2-3 min.
- Add remaining garlic spread, then add sliced peppers. Season with salt, pepper and remaining Zesty Garlic Blend.
- Cook, stirring often, until veggies are tender, 3-4 min.
- Zest, then juice half the lime. Cut remaining lime into wedges.
- Finely chop tomato.
- Add kiwi, tomatoes, chopped peppers, chopped onions, 2 tsp (4 tsp) lime juice, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil to a medium bowl. Season with salt and pepper, then stir to combine.
- Combine mayo, lime zest and remaining lime juice in a small bowl.
- Divide salmon, potatoes and veggies between plates.
- Top salmon with kiwi relish or serve relish alongside.
- Serve lime mayo alongside for dipping.
- Squeeze a lime wedge over top, if desired.
1060
kcal
Calories
74
g
Fat
14
g
Saturated Fat
69
g
Carbohydrate
16
g
Sugar
11
g
Dietary Fiber
34
g
Protein
105
mg
Cholesterol
1290
mg
Sodium
0.3
g
Trans Fat
2350
mg
Potassium
175
mg
Calcium
4.5
mg
Iron
