Protein Swap | Foil-Grilled Turmeric Salmon
with Lemongrass Nuoc Cham Vinaigrette
Cooking time
35 minutes
Servings
2/4
Calories
810 /serving
Packaging up the fish en papillote for the barbecue works like a charm. And putting turmeric, lemongrass and garlic in that packet makes it knock-your-socks-off delicious. With grilled bok choy and a Vietnamese-inspired vinaigrette, this summer spread is make-again material.
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 1 Lime
- 2 Garlic cloves
- 340g Baby bok choy
- 2 Scallions
- 15g Minced lemongrass
- 160g Jasmine rice
- 10g Brown sugar
- 2g Ground turmeric
- 5ml Fish sauce
- 10g Hot Nori & Lemongrass spices (garlic, dehydrated carrots, black pepper, sea salt, red pepper, nori, ginger, canola oil, lemongrass, chili pepper, citric acid)
Contains: Anchovies • Salmon • Sulphites
You will need:
Aluminum foil
Medium pot
Oil
Salt & pepper (S&P)
Whisk
BBQ (or pan)
Total Fat
37 g
Saturated Fat
6 g
Sodium
630 mg
Total Carb
85 g
Sugars
9 g
Protein
36 g
Fibre
4 g
Preparation
Cook the rice
- In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
- Meanwhile, juice the lime.
- Mince the garlic.
- Thinly slice the scallions crosswise, separating the white bottoms and green tops.
- Remove the root ends of the bok choy; halve lengthwise (quarter if large). In a medium bowl, toss with a drizzle of oil, ½ the spices and S&P.
Prepare the cod
- Heat the BBQ on high (or pan on medium-high), making sure to oil the grill first.
- Pat the cod dry; season with S&P.
- In a second medium bowl, combine the white bottoms of the scallions, turmeric, ½ the lemongrass, ½ the garlic, 2 tbsp oil (double for 4 portions) and the remaining spices.
- Add the cod; carefully toss.
- If using a BBQ, wrap the cod in aluminum foil and fold the edges over to seal. If using a pan, leave as is.
Grill the cod & bok choy
- Add the cod* to the BBQ (or pan) and grill, 6 to 8 min., until cooked through.
- Add the bok choy to the BBQ (or pan) and grill, 2 to 3 min. per side, until tender.
Make the vinaigrette
- Meanwhile, in a small bowl, whisk the lime juice, fish sauce, brown sugar, remaining garlic and lemongrass, 1 tbsp oil (double for 4 portions) and S&P.
Plate your dish
- Divide the rice between your plates.
- Top with the bok choy and cod.
- Drizzle with the vinaigrette.
- Garnish with the green tops of the scallions. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
