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Barbecued potato and kalette salad with salmon
Barbecued potato and kalette salad with salmon
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Try a flavorful BBQ potato and kalette salad with salmon for a nutritious meal!
Ingredients:
  • 12 baby potatoes, thinly sliced
  • 1 red onion, cut into wedges
  • 200g snow peas, ends trimmed
  • 160g punnet Australian kalettes, halved lengthways
  • 36.40 gm extra virgin olive oil
  • 4 x 100g skinless salmon fillets
  • 42.00 gm lemon juice
  • 11.80 gm wholegrain mustard
  • 20.00 ml drained baby capers, coarsely chopped
  • 20.00 ml chives, finely chopped
Instructions:
  • Preheat a barbecue or chargrill pan on high heat. In a large bowl, combine potato, onion, snow peas, and kalettes; drizzle with 2 teaspoons of oil and toss to coat. Grill potato for 2 minutes on each side until tender; transfer to a bowl. Grill onion and snow peas for 1 minute on each side until tender; transfer to the bowl. Grill kalettes cut-side down for 1 minute until lightly charred and tender. Let cool slightly before serving.
  • Grill salmon for 2 minutes on each side, or until desired doneness. Place on a plate, cover with foil, and let it rest for 5 minutes before serving.
  • Whisk together lemon juice, mustard, capers, chives, and the remaining oil in a small bowl.
  • Plate the salad, layer with the salmon, and generously drizzle with dressing.

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