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Fresh pre-cut ingredients
BBQ
Ready in 15 minutes

Down by the Bay Salmon

with Grilled Zucchini Pasta Salad

Cooking time

15 minutes

Servings

2/4

Calories

1020 /serving

Late summer is the ideal time for a trip to the Eastern seaboard, where this approachable 15-minute fish dinner gets its flavour inspiration. The fillets of salmon welcome a sprinkling of celery salt, bay leaves and warm spices before bronzing on the barbecue. Accompany them with a homey pasta salad that throws together bite-size morsels of grilled zucchini with peas and squiggles of al dente cavatappi, plus green sparkle from freshly chopped chives.

We will send you:

  • 2 Salmon fillets
  • 15ml Minced garlic
  • 1 Bunch of chives (or garlic chives)
  • 2 Zucchini (green, yellow or heirloom)
  • 60ml Mayonnaise
  • 30ml Apple cider vinegar
  • 100g Green peas
  • 225g Cavatappi pasta
  • 9.5g Down by the Bay spices (celery salt, black pepper, mustard, bay leaves, nutmeg, paprika, cayenne pepper, cloves, ginger, mace, cardamom)

Contains: Eggs, Salmon, Mustard, Sulphites, Wheat

You will need:

Medium pot
Strainer
Olive oil
Oil
Salt & pepper (S&P)
BBQ (or grill pan)
Total Fat
49 g
Saturated Fat
7 g
Sodium
670 mg
Total Carb
98 g
Sugars
8 g
Protein
49 g
Fibre
7 g
Preparation
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Boil the pasta & peas
Heat the BBQ on high, making sure to oil the grill first. Bring a medium pot of salted water to a boil. Add the pasta; stir gently to separate. Boil, 8 to 10 min., until al dente. In the final min., add the peas. Drain and toss with a drizzle of oil to prevent sticking. Keep warm.
a picture
Mise en place
Meanwhile, quarter the zucchini lengthwise; toss with the garlic, a drizzle of oil and S&P. Thinly slice the chives. Pat the salmon dry with paper towel; season with ½ the spices and S&P.
a picture
Grill the salmon & zucchini
Grill the salmon* and zucchini on the BBQ (or in a grill pan heated with a drizzle of oil on medium-high, partially covered), 2 to 3 min. per side, until browned and cooked as desired. Transfer to a cutting board. Once cool enough, cut the zucchini into bite-size pieces.
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Make the pasta salad
In a large bowl, combine the mayo, vinegar, ⅔ of the chives, a drizzle of olive oil, the remaining spices (start with ½) and S&P. Add the pasta, peas and zucchini; toss well.
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Plate your dish
Divide the pasta salad between your plates. Top with the salmon. Garnish with the remaining chives. Bon appétit!

*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.