Protein Swap | Honey-Mustard Glazed Cod
with Beets, Leeks & Zesty Buttered Potatoes
Cooking time
30 minutes
Servings
2/4
Calories
540 /serving
Redefine surf and turf, by pairing flaky cod with rootsy vegetables. It basks in a glaze of whole-grain mustard and honey, sizzling to tenderness alongside chunky beets and leeks. Boiled potatoes are buttered up with ranch seasonings, lemon zest and scallions for serious spudly splendour.
We will send you:
- 2 Wild-caught cod fillets (MSC-certified)
- 2 Scallions
- 1 Lemon
- 75g Sliced leeks
- 450g Potatoes
- 225g Red beets
- 7g Honey
- 30ml Whole-grain mustard
- 6g Home on the Ranch spices (chives, garlic powder, onion powder)
Contains: Cod • Milk • Mustard • Sulphites
You will need:
Basting brush
Medium pot
Oil
Parchment paper
Peeler
Salt & pepper (S&P)
Sheet pan
Strainer
Zester
2 or 4 tbsp Butter
Total Fat
17 g
Saturated Fat
8 g
Sodium
940 mg
Total Carb
66 g
Sugars
16 g
Protein
31 g
Fibre
9 g
Preparation
Boil the potatoes
- Preheat the oven to 450°F.
- Place the honey pouch in a small bowl of hot water to soften.
- Halve the potatoes if large.
- Place the potatoes in a medium pot and cover with salted water.
- Bring to a boil, 14 to 18 min., until tender.
- Drain and return to the pot. Add 2 tbsp butter (double for 4 portions) and ⅓ of the spices; stir well.
Start the beets & leeks
- Meanwhile, peel and medium-dice the beets.
- In a medium bowl, combine the leeks, a drizzle of oil, ½ the remaining spices and S&P.
- On a lined sheet pan, toss the beets with a drizzle of oil and S&P.
- Roast, stirring halfway, 12 to 14 min., until partially cooked.
- Add the leeks and roast, 3 to 5 min., until beginning to soften.
Mise en place
- Meanwhile, in a small bowl, combine the honey and ½ the mustard.
- Thinly slice the scallions crosswise.
- Zest and juice the lemon.
- Pat the salmon dry; season with the remaining spices and S&P.
Finish the beets, leeks & salmon
- When the beets and leeks are beginning to soften, add the salmon and brush with the honey-mustard mixture.
- Roast, 5 to 7 min., until the vegetables are tender and the salmon* is browned and cooked as desired.
Dress the potatoes
- To the pot of potatoes, add the lemon zest (start with ½), lemon juice (start with ½), ½ the scallions and the remaining mustard; stir well.
Plate your dish
- Divide the potatoes, beets, leeks and salmon between your plates.
- Garnish with the remaining scallions. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
