Grilled Tandoori Salmon
with Creamy Watermelon Radish Slaw
Cooking time
20 minutes
Servings
2/4
Calories
490 /serving
We’re setting up some serious slow-carb 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
- 1 Garlic clove
- 1 Watermelon radish
- 150g Shredded cabbage
- 15g Cashew butter
- 30ml Apple cider vinegar
- 12g Tandoori Trip spices (garlic purée, sea salt, paprika, ginger purée, coriander, Kashmiri chili powder, cumin powder, mint flakes, turmeric, black peppercorn, fennel seeds, coriander seeds, cinnamon, star anise, cumin seeds)
Contains: Cashews • Salmon • Sulphites
You will need:
Oil
Peeler
Salt & pepper (S&P)
Whisk
BBQ (or pan)
Total Fat
31 g
Saturated Fat
5 g
Sodium
570 mg
Total Carb
20 g
Sugars
6 g
Protein
33 g
Fibre
7 g
Preparation
Mise en place
- Heat the BBQ on high (or pan on medium-high), making sure to oil the grill first.
- Halve the Brussels sprouts 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 (or pan) 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.
