Protein Swap | Sweet Chili & Ginger-Glazed Cod
with Sweet Potatoes & String Pea Salsa
Cooking time
30 minutes
Servings
2/4
Calories
480 /serving
We love the bronzed colours coming off this sheet pan, from wedges of Asian-spiced sweet potato to fillets of cod in a shimmering mix of sweet chili sauce, rice vinegar and grated ginger. We could’ve stopped there, but we’re adding crisp green refreshment over top.
We will send you:
- 2 Wild-caught cod fillets (MSC-certified)
- 450g Sweet potatoes
- 100g String peas (sugar snap peas or snow peas)
- 1 Scallion
- 20g Ginger
- 30ml Rice vinegar
- 60ml Sweet chili sauce
- 9g Nori & Lemongrass spices (dehydrated vegetables (garlic, carrots, green bell peppers, red bell peppers), sea salt, nori, ginger, canola oil, lemongrass, citric acid)
Contains: Cod
You will need:
Basting brush
Grater
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
8 g
Saturated Fat
1 g
Sodium
1300 mg
Total Carb
73 g
Sugars
31 g
Protein
29 g
Fibre
9 g
Preparation
Roast the sweet potatoes
- Preheat the oven to 450°F.
- Cut the sweet potatoes lengthwise into wedges.
- On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P.
- Roast, flipping halfway, 17 to 20 min., until beginning to brown.
Make the string pea salsa
- Meanwhile, remove the stem ends of the string peas; thinly slice crosswise on an angle.
- Thinly slice the scallion crosswise on an angle.
- In a medium bowl, combine the string peas, scallion, all but 1 tsp of the vinegar (double for 4 portions), a drizzle of oil and S&P.
Roast the salmon
Grate the ginger.- In a small bowl, combine the sweet chili sauce, ginger and remaining vinegar.
- Pat the salmon dry and rub with a drizzle of oil; season with the remaining spices and S&P.
- Brush with the sweet chili-ginger sauce.
- When the sweet potatoes are beginning to brown, add the salmon* and roast, 6 to 8 min., until cooked through.
- Switch the oven to broil, 1 to 2 min., if extra colour is desired.
Plate your dish
- Divide the sweet potatoes and salmon between your plates.
- Garnish the salmon with the string pea salsa. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
