Contents of your meal kit:
salmon
green beans
potatoes
garlic
rosemary
marinated bean mix
parsley
bbq spice rub
blueberry glaze
Cookware needed: outdoor grill (see note), small or medium saucepan, serving bowl
Finishing steps:
- Preheat grill to med-high.
- Bring a saucepan of water to a boil.
- Meanwhile, trim/discard stem ends of green bean and cut in half. Tear off a foil sheet large enough to create one packet for all of the potatoes. Place potatoes on the foil, along with garlic cloves, and rosemary sprig. Drizzle with oil, and season with salt & pepper. Fold the foil over the potatoes and crimp the edges to seal completely. Give the packet a quick shake to coat potatoes with oil.
- Once the water is boiling, blanch green beans for 2 minutes or until bright green and still slightly crisp. Drain and rinse with cold water to stop the cooking process. In a serving bowl, toss green beans with the marinated bean mix and parsley. Season with salt & pepper and set aside.
- Place potato packet directly on pre-heated grill, and close the lid. Set a timer for 10 minutes.
- Rub salmon with a little oil and season with bbq spice rub, salt & pepper. Once potatoes have cooked 10 minutes, place a piece of foil on the grill and put the salmon on the foil. Cook 8-10 minutes with the lid closed, or until cooked through. (Be sure to check frequently to avoid flare-ups.)
- Once the salmon is done, remove from grill and top with blueberry glaze.
- Use caution when opening the potato packet. Serve potatoes and 3 bean salad alongside the salmon. Enjoy!
Note: If you don’t have an outdoor grill, use an oven preheated to 425 to roast salmon and potatoes. Cooking times may vary depending on method used.