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Barbecued potato and kalette salad with salmon

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Is it kale or is it a Brussels sprout? No, it's kalette! Our Barbecued Salmon and Kalette Salad with Salmon recipe has every flavour box ticked.

  • Serves4
  • Cook time15 minutes
  • Prep time15 minutes
Barbecued potato and kalette salad with salmon


  • 12 baby potatoes, thinly sliced
  • 1 red onion, cut into wedges
  • 200g snow peas, ends trimmed
  • 160g punnet Australian kalettes, halved lengthways
  • 2 tbs extra virgin olive oil
  • 4 x 100g skinless salmon fillets
  • 2 tbs lemon juice
  • 2 tsp wholegrain mustard
  • 1 tbs drained baby capers, coarsely chopped
  • 1 tbs finely chopped chives

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Heat a barbecue or chargrill pan on high. Place the potato, onion, snow peas and kalettes in a large bowl and drizzle with 2 tsp of the oil. Toss to coat. Cook potato on grill for 2 mins each side or until tender. Transfer to a bowl. Cook onion and snow peas on grill for 1 min each side or until just tender. Transfer to a bowl. Cook kalettes, cut-side down, for 1 min or until lightly charred and just tender. Set aside to cool slightly.
  2. Step 2

    Cook salmon on grill for 2 mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
  3. Step 3

    Meanwhile, whisk the lemon juice, mustard, capers, chives and remaining oil in a small bowl.
  4. Step 4

    Arrange salad on serving plates. Top with salmon and drizzle with dressing.