Farmer's Market Summer Salmon and Kiwi Relish
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Farmer's Market Summer Salmon and Kiwi Relish

Farmer's Market Summer Salmon and Kiwi Relish

with BBQ-Spiced Potatoes and Fresh Veggie Jumble

Sweet and sassy kiwis are the star of our DIY relish to top succulent salmon. Drizzle lime mayo over top, or serve as a dipper for potatoes! A bounty of fresh veg gives farmers market vibes you won't want to miss.


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

Preparation Time35 minutes
Cooking Time10 minutes


serving amount

250 g

Salmon Fillets, skin-on

(Contains Salmon)

500 g

Red Potato

1 unit(s)


1 unit(s)

Red Onion

1 unit(s)

Hot Pepper

4 tbsp

Garlic Spread

(Contains Soy May contain Milk, Soy, Sulphites)

1 tbsp

Zesty Garlic Blend

(Contains Sulphites)

1 unit(s)


1 unit(s)


4 tbsp


(Contains Egg, Mustard May contain Wheat, Crustaceans, Fish, Mustard, Sesame, Soy, Milk, Sulphites, Egg)

1 tbsp

BBQ Seasoning

(Contains Sulphites May contain Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)

170 g


Not included in your delivery

2 tbsp


½ tsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories990 kcal
Fat66 g
Saturated Fat13 g
Carbohydrate69 g
Sugar16 g
Dietary Fiber11 g
Protein34 g
Cholesterol95 mg
Sodium1230 mg
Trans Fat0.2 g
Potassium2350 mg
Calcium150 mg
Iron4 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.


Parchment Paper
Baking Sheet
Measuring Spoons
Large Non-Stick Pan
Medium Bowl
Small Bowl


Prep and roast potatoes
  • Cut potatoes into 1/4-inch rounds.
  • Add potatoes, BBQ Seasoning and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with half the BBQ Seasoning and 1 tbsp oil per sheet.) Season with salt and pepper. Toss to coat.
  • Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 23-25 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)
  • Meanwhile, cut broccolini into 1-inch pieces.
  • Peel, then cut kiwi into 1/2-inch pieces. 
  • Peel, then cut onion into 1/4-inch slices. Finely chop 2 tbsp (1/4 cup) of the sliced onion.
  • Core, then slice half the hot pepper into 1/4-inch slices. Finely chop remaining hot pepper. (TIP: We recommend using gloves when prepping hot peppers.)
Prep and roast salmon
  • Line another baking sheet with parchment paper. 
  • Pat salmon dry with paper towels. Season with salt and pepper.
  • Top with half the garlic spread. Sprinkle half the Zesty Garlic Blend over top.
  • Roast in the top of the oven until cooked through, 8-12 min. **
Cook veggies
  • Meanwhile, heat a large non-stick pan over medium-high heat. 
  • When hot, add broccolini, onions and 2 tbsp (1/4 cup) water. Cook, stirring often, until water is absorbed, 2-3 min. 
  • Add remaining garlic spread, then add sliced peppers. Season with salt, pepper and remaining Zesty Garlic Blend.
  • Cook, stirring often, until veggies are tender, 3-4 min. 
Make kiwi relish and lime mayo
  • Zest, then juice half the lime. Cut remaining lime into wedges. 
  • Finely chop tomato. 
  • Add kiwi, tomatoes, chopped peppers, chopped onions, 2 tsp (4 tsp) lime juice, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil to a medium bowl. Season with salt and pepper, then stir to combine.
  • Combine mayo, lime zest and remaining lime juice in a small bowl. 
Finish and serve
  • Divide salmon, potatoes and veggies between plates. 
  • Top salmon with kiwi relish or serve relish alongside. 
  • Serve lime mayo alongside for dipping. 
  • Squeeze a lime wedge over top, if desired.