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New England Salmon
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New England Salmon

New England Salmon

with Foil Pouch Potatoes

Transport yourself to a tiny coastal city off the east coast with tonight's New England-inspired salmon dinner. Old Bay seasoned salmon gets the foil-packet treatment with tender leeks and snap peas. Potatoes get roasted alongside for an easy-breezy clean-up!

Tags:
Quick
Allergens:
Seafood/Fruit de Mer
Fish
Mustard
Milk

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

Preparation Time25 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Salmon Fillets, skinless

(Contains Seafood/Fruit de Mer, Fish)

360 g

Red Potato

113 g

Sugar Snap Peas

56 g

Leek, sliced

7 g

Dill

1 tbsp

Old Bay Seasoning

(Contains Mustard)

6 tbsp

Sour Cream

(Contains Milk)

Not included in your delivery

2.5 tbsp

Oil*

¼ tsp

Salt and Pepper*

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Nutrition Values

Calories640 kcal
Fat37 g
Saturated Fat10 g
Carbohydrate42 g
Sugar8 g
Dietary Fiber6 g
Protein36 g
Cholesterol60 mg
Sodium1450 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.

Utensils

Large Bowl
Paper Towel
Measuring Spoons
Medium Bowl
Aluminum Foil
Small Bowl

Instructions

Prep and marinate salmon
1

Before starting, wash and dry all produce. Lightly oil the grill. While you prep, preheat grill to 425°F over medium heat.

Roughly chop dill. Trim snap peas. Cut potatoes into 1/2-inch pieces. Pat salmon dry with paper towels. Add salmon, Old Bay Seasoning and 1/2 tbsp oil (dbl for 4 ppl) to a large bowl. Toss to coat. Set aside.

Prep and grill potatoes
2

Add potatoes, 1 tbsp oil and 2 tbsp water (dbl both for 4 ppl) to a medium bowl. Season with salt and pepper, then toss to combine. Layer two 24x12-inch pieces of foil. Arrange potato mixture on one side of foil. Fold foil in half over potato mixture and pinch to seal pouch. (NOTE: For 4 ppl, make 2 pouches, using 2 sheets of foil per pouch (per style guide.) Place pouch on one side of grill, close lid and grill over medium heat, until tender, 18-20 min.

Prep and grill salmon
3

While potatoes grill, layer another two 24x12-inch pieces of foil. Arrange snap peas and leeks on one side of foil. Drizzle over 1 tbsp oil, then season with salt and pepper. Top veggies with salmon. Fold foil in half over salmon and veggies and pinch to seal pouch (NOTE: 2 NOTE: For 4 ppl, make 2 pouches, using 2 sheets of foil per pouch.) Place pouch on the other side of grill. Close lid and grill until salmon is cooked through, 7-9 min.**

Make dill sour cream
4

While salmon and potatoes grill, stir together dill and sour cream in a small bowl. Season with salt and pepper.

Finish and serve
5

Carefully open the foil pouches. Divide salmon, veggies and potatoes between plates. Serve dill sour cream on the side, for dipping.

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