Grilled Pesto Salmon
with Watermelon Radish & Cherry Tomato Salad
Cooking time
20 minutes
Servings
2/4
Calories
530 /serving
Suppertime is easy, breezy and bright with a salad of glowing ruby watermelon radish and cherry tomatoes on these plates. It’s served atop flaky pink salmon rubbed with basil pesto and grilled to tenderness, over a base of bulgur and shaved Brussels sprouts.
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 100g Shaved Brussels sprouts
- 1 Watermelon radish
- 15ml Basil pesto
- 140g Cherry tomatoes
- 80g Bulgur
- 30ml White balsamic vinegar
- 9g Zesty Herbs spices (salt, garlic, dried carrots, spice, red bell pepper, sugar, curry powder (mustard), canola oil, onion, black pepper, lemon oil, citric acid)
Contains: Cashews • Milk • Mustard • Salmon • Sulphites • Wheat
You will need:
Medium pot
Oil
Peeler
Salt & pepper (S&P)
BBQ (or pan)
Total Fat
25 g
Saturated Fat
4 g
Sodium
550 mg
Total Carb
43 g
Sugars
7 g
Protein
34 g
Fibre
12 g
Preparation
Cook the bulgur
- Heat the BBQ on high (or pan on medium-high), making sure to oil the grill first.
- In a medium pot, combine the bulgur, Brussels sprouts, ¾ cup water (double for 4 portions), ⅓ of the spices and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 6 to 8 min., until the bulgur is tender and the water has been absorbed. Fluff the bulgur.
Grill the salmon
- Meanwhile, pat the salmon* dry and rub with the pesto; season with all but a pinch of the remaining spices and S&P.
- Add to the BBQ (or pan) and grill, 2 to 3 min. per side, until browned and cooked as desired.
- Transfer to a plate.
Make the salad
- Meanwhile, peel and small-dice the watermelon radish.
- Halve the tomatoes.
- In a medium bowl, combine the vinegar (start with ½), remaining spices and 1 tbsp oil (double for 4 portions).
- Add the tomatoes, watermelon radish and S&P; toss well.
Plate your dish
- Divide the bulgur between your plates.
- Top with the salmon and salad. Bon appétit!
Celebrating Ontario Indigenous cuisine
Our next collab highlights Ontario’s rich Indigenous culinary traditions. We’re proud to team up with celebrated Chef Joseph Shawana, an Odawa chef from Manitoulin Island and member of the Three Fires Confederacy. Try his Ontario Indigenous-Style Bison Meatballs with Blueberry BBQ Sauce & Red Rice Pilaf, delivered this September.
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
