up for best results. salt and pepper ... Sodium 633mg. 28% ... Daily Value*. Vitamin D ... Season salmon with salt and fold the tinfoil over to seal t...
Sugars 24g Protein 40g Vitamin D 39% • Potassium 11% Calcium 11% • Iron 12% *Based on a 2000 calorie diet
BBQ Salmon with Peach Slaw CHEFS WORD
Brush the BBQ grill with a thin coat of cooking oil to prevent sticking & place the salmon skin side up for best results.
INGREDIENTS peaches
lime
wild salmon
feta cheese
red cabbage
chives
carrots
BBQ sauce
sherry vinegar
FROM YOUR KITCHEN salt and pepper
olive oil
tinfoil
BBQ Salmon with Peach Slaw
Hands on Time 15 min
Gluten Free 0
PREP
5
Total Time 20 min
COOK
20
DIRECTIONS MINUTE BY MINUTE
STEP 1: PREP THE SALMON 1’
• Preheat oven or BBQ to 375°F. • On a large piece of tinfoil, place the salmon fillets and cover with ½ the BBQ sauce. • Squeeze half the lime overtop. • Drop the crushed lime in between the salmon. • Season salmon with salt and fold the tinfoil over to seal the package. • Insert salmon into the BBQ or oven and cook for approx 12 minutes.
STEP 2: MAKE THE SLAW 5’
• Combine 4 Tbsp olive oil, sherry vinegar, 1/4 tsp pepper, juice from remaining lime and 1/4 tsp salt in a large bowl, stirring with a whisk. • Remove seed from the peaches and slice them into wedges. • Rough chop the chives and set aside for garnish. • Grate the cabbage + carrots and add to the vinegar mixture along with the peaches; toss gently to coat.
STEP 3: FINISH THE DISH 20’
• Divide slaw mixture evenly among 4 plates; top with salmon fillets. • Sprinkle with chives, feta, and top with remaining BBQ sauce. Enjoy!
Return your packaging.
The large clamshell and most of the packaging inside is compostable. Please return it to your driver next week!
