Protein Swap | Chili-Glazed Salmon
with Garlicky Asian Greens
Cooking time
10 minutes
Servings
2/4
Calories
390 /serving
One pan, 10 minutes, you’re welcome. Supper is fast, fun and fiery with sambal oelek and honey giving salmon a deliciously spicy-sweet kick. It sits on a tender-crisp combo of bok choy and Asian greens, fragrant with ginger and garlic.
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 15ml Minced garlic
- 2 Scallions
- 450g Baby bok choy
- 225g Asian greens (yu choy or gai lan)
- 15ml Ginger paste
- 15ml Sambal oelek
- 7g Honey
- 9g Nori & Lemongrass spices (dehydrated vegetables (garlic, carrots, green bell peppers, red bell peppers), sea salt, nori, ginger, canola oil, lemongrass, citric acid)
Contains: Salmon • Sulphites
You will need:
Large pan
Oil
Salt & pepper (S&P)
Total Fat
22 g
Saturated Fat
4 g
Sodium
600 mg
Total Carb
20 g
Sugars
8 g
Protein
32 g
Fibre
6 g
Preparation
Mise en place
- Remove the root ends of the bok choy; cut crosswise into 1-inch pieces.
- Remove the bottom inch of the gai lan stems; roughly chop the leaves and stems.
- Thinly slice the scallions crosswise.
- Pat the shrimp dry (remove the shells from the tails if desired); season with the spices and S&P.
Cook the vegetables
- In a large pan, heat a drizzle of oilon medium-high.
- Add ½ the ginger and ½ the garlic. Sauté, 30 sec. to 1 min., until fragrant.
- Add the bok choy and gai lan. Sauté, 2 to 3 min., until beginning to soften.
- Add 2 tbsp water (double for 4 portions) and cook, partially covered, 2 to 3 min., until tender; season with S&P.
- Transfer to a plate and reserve the pan.
Cook & coat the shrimp
- In the same pan, heat a drizzle of oilon medium.
- Add the shrimp* and cook, 1 to 2 min. per side, until opaque and cooked through.
- Add the remaining garlic and ginger. Cook, stirring often, 30 sec., until fragrant.
- Add the honey, sambal oelek (add ½ or ¼ for medium spicy) and 3 tbsp water (double for 4 portions). Cook, stirring often, 1 to 2 min., until the shrimp are coated.
Plate your dish
- Divide the vegetables between your plates.
- Top with the shrimp and sauce.
- Garnish with the scallions. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
