Classic Caesar-Sauced Grilled Salmon and Shrimp
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Classic Caesar-Sauced Grilled Salmon and Shrimp

Classic Caesar-Sauced Grilled Salmon and Shrimp

with Potato Salad and Asparagus

This long-weekend grill sauce is inspired by a classic Canadian drink: the Caesar! Grilled salmon and shrimp are slathered and dipped in the classic flavour combo of horseradish, hot sauce and tomato. Asparagus and creamy potato salad are the perfect pairing!

Seafood/Fruit de Mer

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time


serving amount

250 g

Salmon Fillets, skin-on

(Contains Fish, Seafood/Fruit de Mer)

285 g


(Contains Crustacean/Crustacé)

360 g

Red Potato

6 unit

Wooden Skewers

1 tsp

Celery Salt

7 g


4 tbsp


(Contains Egg, Mustard)

4 tbsp


2 tbsp


(Contains Sulphites)

1 tbsp

Hot Sauce

227 g


1 tbsp

Whole Grain Mustard

(Contains Mustard)

Not included in your delivery

3.5 tsp


¼ tsp


¼ tsp



Nutrition Values

Calories820 kcal
Fat47 g
Saturated Fat7 g
Carbohydrate48 g
Sugar12 g
Dietary Fiber6 g
Protein52 g
Cholesterol280 mg
Sodium2670 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Measuring Spoons
Baking Sheet
Paper Towel
Silicone Brush
Small Bowl
Aluminum Foil
Large Bowl


Boil potatoes

Before starting, wash and dry all produce. Soak skewers in water for 5 min. Lightly oil the grill. While you prep, preheat grill to 400°F over medium heat. Heat Guide for Step 3: 1 tsp mild, 2 tsp medium, 1 tbsp spicy and 2 tbsp extra-spicy! Cut potatoes into 1-inch pieces. Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min. Drain, then spread potatoes out on a plate. Place in the fridge to cool.


Meanwhile, thinly chives. Trim and discard bottom 1-inch from asparagus. Add asparagus and 1/2 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt and pepper, then toss to coat. Pat salmon dry with paper towels. Season with half the celery salt and pepper. Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Thread shrimp onto wooden skewers, then season with salt and pepper. Brush salmon and shrimp with 2 tsp oil (dbl for 4 ppl).

Prep sauce

Add ketchup, horseradish, 1 tbsp water (dbl for 4 ppl) and 1 tbsp hot sauce to a small bowl, then whisk to combine. (NOTE: Reference heat guide.) Season with salt, to taste.

Grill salmon, shrimp and asparagus

Add salmon to one side of the grill, skin-side down. Brush salmon with 2 tbsp Caesar sauce (dbl for 4 ppl). Grill until salmon is cooked through, 6-7 min.** Add asparagus to the other side of the grill. Grill, flipping once, until tender-crisp, 5-7 min. Meanwhile, shrimp to the same side of the grill as salmon. Grill, flipping shrimp once, until cooked through, 4-6 min.** Transfer salmon, shrimp and asparagus to the baking sheet, then cover to keep warm.

Finish potato salad

Combine mayo, mustard and 1/4 tsp celery salt (dbl for 4 ppl) in a large bowl. Add potatoes and chives to the bowl, then toss to combine. Season with pepper, to taste.

Finish and serve

Divide potato salad, asparagus, salmon and shrimp skewers between plates. Serve remaining Caesar sauce on the side for dipping shrimp.