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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
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*
Nutrition Values
Utensils
Instructions
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.
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.
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.**
While salmon and potatoes grill, stir together dill and sour cream in a small bowl. Season with salt and pepper.
Carefully open the foil pouches. Divide salmon, veggies and potatoes between plates. Serve dill sour cream on the side, for dipping.
