avec pommes de terre aux épices BBQ et mélange de légumes frais
Les kiwis sucrés sont les vedettes de notre relish maison pour napper le succulent saumon. Arrosez-le d'une mayonnaise à la lime ou servez-le en guise de trempette pour les pommes de terre! Une abondance de légumes frais donne une ambiance de marché de producteurs que vous ne voudrez pas manquer.
Allergens
Utensils
Tags
Filet de saumon, avec la peau
250 g
Pommes de terre rouges
500 g
Kiwi
1 unit(s)
Oignon rouge
1 unit(s)
Piment fort
1 unit(s)
Tartinade à l'ail
4 tbsp
Mélange d’épices acidulé à l’ail
1 tbsp
Lime
1 unit(s)
Tomato
1 unit(s)
Mayonnaise
4 tbsp
Assaisonnement BBQ
1 tbsp
Broccolini
170 g
Huile
2 tbsp
Sucre
0.5 tsp
Sel
0.125 tsp
Poivre
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
avec salade de mangues et concombres et lime grillée
avec salsa à l'ananas et riz à la coriandre et à la lime
avec mayo au chutney de mangue et salade de chou à la coriandre et à la lime