Grilled Tandoori Salmon
with Creamy Watermelon Radish Slaw
Cooking time
20 minutes
Servings
2/4
Calories
520 /serving
We’re setting up some serious summer colour. Watermelon radish glows pink in an energizing slaw that tosses cabbage and Brussels sprout shreds in a protein-hearty cashew butter vinaigrette. Meanwhile, salmon fillets are sizzled on the barbecue for irresistible tandoori vibes.
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 200g Brussels sprouts
- 150g Shredded cabbage
- 1 Garlic clove
- 1 Watermelon radish
- 15g Cashew butter
- 30ml Apple cider vinegar
- 12g Tandoori Trip spices (garlic purée, sea salt, paprika, ginger purée, coriander, Kashmiri chili powder, cumin, mint, turmeric, black peppercorn, fennel, cinnamon, star anise)
Contains: Cashews, Salmon, Sulphites
You will need:
Oil
Peeler
Salt & pepper (S&P)
Whisk
BBQ
Total Fat
34 g
Saturated Fat
6 g
Sodium
450 mg
Total Carb
25 g
Sugars
8 g
Protein
34 g
Fibre
9 g
Preparation
Mise en place
- Heat the BBQ on high, making sure to oil the grill first.
- Remove the root ends of the Brussels sprouts; halve lengthwise (quarter if large), then thinly slice crosswise.
- Peel and quarter the watermelon radish; thinly slice.
- Mince the garlic.
Make the slaw
- In a medium bowl, whisk the vinegar, cashew butter, garlic, 2 tbsp oil (double for 4 portions) and S&P.
- Add the cabbage, watermelon radish and Brussels sprouts; toss well.
Grill the salmon
- Pat the salmon* dry and drizzle with oil; season with the spices and S&P.
- Add to the BBQ and grill, 2 to 3 min. per side, until browned and cooked as desired.
Plate your dish
- Divide the slaw between your plates.
- Top with the salmon. Bon appétit!
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*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
