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Fresh pre-cut ingredients
One pot wonder

Grilled Masala Salmon & Baby Potatoes

with Apple & Cabbage Slaw

Cooking time

35 minutes




850 /serving

Play off the gentle breezes of a midsummer evening with a stunning supper that channels warm and cool contrasts. Pink salmon fillets take a trip to the barbecue dappled with our Tandoori Trip rub (think ginger, garlic, Kashmiri chili powder and hints of mint and star anise). Potatoes keep the fish company over the heat in a foil packet until fork-tender. Balance each plate with a tangy-crisp apple coleslaw and a creamy dollop of raita.

We will send you:

  • 2 Salmon fillets
  • 450g Baby potatoes
  • 150g Shredded green cabbage
  • 1 Apple
  • 30ml Rice vinegar
  • 30ml Whole-grain mustard
  • 60g Garlic-cucumber yogurt (raita)
  • 16g Tandoori Trip spices (garlic purée, sea salt, paprika, ginger purée, coriander, Kashmiri chili powder, cumin, mint, turmeric, black peppercorn, fennel, cinnamon, star anise)

Contains: Salmon, Milk, Mustard, Sulphites, Wheat

You will need:

BBQ (or grill pan)
Olive oil
Salt & pepper (S&P)
Aluminium foil
2 or 4 tbsp Butter
Basting brush
Total Fat
49 g
Saturated Fat
15 g
1660 mg
Total Carb
66 g
21 g
40 g
8 g
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Prepare the potatoes
Heat the BBQ on high, making sure to oil the grill first (or preheat the oven to 450°F). Quarter the potatoes. In a medium bowl, combine the potatoes, ½ the mustard, ½ the spices, a drizzle of olive oil and S&P. Medium-dice 2 tbsp butter (double for 4 portions). Wrap the potatoes and butter in aluminium foil and fold the edges over to seal.
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Grill the potatoes
Reduce the BBQ heat to medium-high. Place the potatoes on the upper BBQ grates (or in the oven) and close the lid. Grill, turning and moving occasionally on the grates, 25 to 30 min., until tender. Remove from the BBQ (or oven) and let sit for 5 min. before unwrapping (be careful as the steam will escape as you open).
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Grill the salmon
Meanwhile, in a small bowl, combine the remaining spices and a drizzle of oil. Pat the salmon* dry with paper towel; brush with the spice oil and season with S&P. Grill 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.
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Make the slaw
Halve, core and thinly slice the apple; toss with a splash of the vinegar to prevent browning. In a large bowl, combine the remaining vinegar and mustard, a drizzle of oil and S&P. Add the cabbage and apple; toss well.
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Plate your dish
Divide the potatoes, salmon and slaw between your plates. Serve the raita on the side. Bon appétit!

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