Nick’s Pick | BBQ Salmon with Spiced Mayo
Grilled Potatoes, Radishes & Garlicky Zucchini
Cooking time
30 minutes
Servings
2/4
Calories
610 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Start summer off with a simple sizzle as you slip salmon on the barbecue. These pink fillets take just minutes to become mouth-wateringly soft and flaky under the fork, and the direct heat reinforces the smoky notes in our spice blend (on the fish and in the mayo). Complement thick-cut zucchini with an inventive veggie side that pairs halved baby potatoes and radishes, wrapped in foil with spices and garlic, and dropped onto the grill to soften.
We will send you:
- 2 Salmon fillets
- 450g Baby potatoes
- 200g Radishes (or French radishes)
- 15ml Minced garlic
- 1 Zucchini (green, yellow or heirloom)
- 30ml Mayonnaise
- 10g Hot BBQ on Bourbon Street spices (salt, bourbon flavour, paprika, chili powder, onion, garlic, black pepper, mustard, cayenne pepper, cumin, smoked hickory flavour)
Contains: Eggs, Mustard, Salmon, Sulphites
You will need:
Oil
Salt & pepper (S&P)
BBQ (or sheet pan and grill pan)
Aluminum foil
Total Fat
35 g
Saturated Fat
6 g
Sodium
880 mg
Total Carb
45 g
Sugars
6 g
Protein
32 g
Fibre
8 g
Preparation
Prepare the potatoes & radishes
Heat the BBQ on high, making sure to oil the grill first (or preheat the oven to 450°F). Halve the potatoes and radishes (quarter both if large). In a medium bowl, combine the potatoes, radishes, ½ the garlic, ⅓ of the spices and S&P. Wrap in aluminum foil and fold the edges over to seal. Reserve the bowl.
Grill the potatoes & radishes
Reduce the BBQ heat to medium-high. Place the potatoes and radishes on the upper BBQ grates (or in the oven on a sheet pan) 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).
Grill the zucchini
Meanwhile, quarter the zucchini lengthwise; halve crosswise. In the reserved bowl, combine the zucchini, remaining garlic, a drizzle of oil, ½ the remaining spices and S&P. Add, cut-sides down, to the BBQ (or to a grill pan heated on medium-high) and grill, flipping halfway, 3 to 4 min., until tender. Return to the bowl and reserve the grill pan, if using.
Grill the salmon
Pat the salmon* dry with paper towel; season with all but a pinch of the remaining spices and S&P. Add to the BBQ (or to the reserved grill pan heated with a drizzle of oil on medium-high) and grill, 2 to 3 min. per side, until browned and cooked as desired.
Make the spiced mayo & serve
In a small bowl, combine the mayo and remaining spices. Divide the potatoes, radishes, zucchini and salmon between your plates. Top the salmon with the spiced mayo. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
