BBQ Fast Indian-Style Salmon with Mango Glaze
Fluffy Bulgur & Grilled Bok Choy
Cooking time
10 minutes
Servings
2/4
Calories
520 /serving
Now this salmon swims fast. All you need is 10 minutes of cooking time to land this catch, featuring our deep-bodied Tandoori Trip spices followed by a slathering of sweet and fruity mango glaze. The fillets will flake with finesse on a hot barbecue in no time. Serve them atop a fluffy helping of wholesome bulgur, alongside charred bok choy. Drop in a dollop of lime-scented spiced labneh, and you’ll be filled to the gills!
We will send you:
- 2 Salmon fillets
- 340g Baby bok choy
- 15ml Ginger paste
- 1 Lime
- 30g Mango chutney
- 80g Bulgur
- 30ml Labneh
- 12g Tandoori Trip spices (garlic purée, sea salt, paprika, ginger purée, coriander, Kashmiri chili powder, cumin, mint, turmeric, black peppercorn, fennel, cinnamon, star anise)
Contains: Milk, Salmon, Wheat
You will need:
Medium pot
Oil
Salt & pepper (S&P)
BBQ (or grill pan)
Basting brush
Total Fat
21 g
Saturated Fat
5 g
Sodium
1050 mg
Total Carb
54 g
Sugars
12 g
Protein
32 g
Fibre
8 g
Preparation
Cook the bulgur
Heat the BBQ on high, making sure to oil the grill first. In a medium pot, combine the bulgur, ⅓ of the ginger, ¾ cup water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 6 to 8 min., until the bulgur is tender and the water has been absorbed. Fluff and keep warm.
Grill the salmon
Meanwhile, pat the salmon* dry with paper towel; season with ½ the spices and S&P. Add to the BBQ (or to a grill pan heated with a drizzle of oil on medium-high) and grill, brushing with the mango chutney, 2 to 3 min. per side, until browned and cooked as desired. Transfer to a plate and reserve the grill pan, if using.
Grill the bok choy
Meanwhile, remove the root ends of the bok choy; halve lengthwise (quarter if large). Quarter the lime. In a large bowl, combine the bok choy, remaining ginger, a drizzle of oil, all but a pinch of the remaining spices and S&P. Add, cut-sides down, to the BBQ (or to the reserved grill pan heated on medium-high) and grill, flipping halfway, 3 to 4 min., until tender. Return to the bowl and add the juice of 1 lime wedge (double for 4 portions); toss well.
Make the spiced labneh
In a small bowl, combine the juice of 1 remaining lime wedge, 1 tsp water (double both for 4 portions), the labneh, remaining spices and S&P.
Plate your dish
Divide the bulgur between your plates. Top with the salmon, bok choy and spiced labneh. Garnish with the remaining lime wedges. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
