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Down by the Bay Salmon

with Grilled Zucchini Pasta Salad

Cooking time

15 minutes

Servings

2/4

Calories

1020 /serving

Down by the Bay Salmon

with Grilled Zucchini Pasta Salad

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

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.

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.

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.

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.