Protein Swap | Lemony Foil-Grilled Salmon Sandwiches
with Lemon-Tarragon Sauce & Slaw
Cooking time
15 minutes
Servings
2/4
Calories
810 /serving
Outside is where you want to be on a summer night, chowing down on spectacular fish sandwiches. Try this fun grilling technique to add extra taste dimensions: wrap salmon fillets in foil with thinly sliced lemon and ranch seasonings for sizzled-in flavours.
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 150g Shredded cabbage
- 4g Tarragon
- 100g Radishes
- 1 Lemon
- 25g Roasted pepitas (pumpkin seeds)
- 30ml Apple cider vinegar
- 7g Honey
- 60ml Mayonnaise
- 2 Artisan hamburger buns
- 6g Back at the Ranch spices (chives, parsley, mustard, garlic powder, onion powder, brown sugar, kosher salt)
Contains: Barley • Eggs • Mustard • Salmon • Sulphites • Wheat
You will need:
Oil
Salt & pepper (S&P)
Whisk
Zester
BBQ (or pan and lined sheet pan)
Total Fat
50 g
Saturated Fat
7 g
Sodium
800 mg
Total Carb
56 g
Sugars
11 g
Protein
40 g
Fibre
7 g
Preparation
Grill the cod
- Heat the BBQ on high (or pan on medium-high and preheat the oven to 450°F), making sure to oil the grill first.
- Zest and thinly slice ½ the lemon.
- Pat the cod dry; season with ½ the lemon zest, ⅔ of the spices, a drizzle of oil and S&P.
- If using a BBQ, on a piece of aluminum foil, layer the lemon slices and top with the cod*. Fold the edges over to seal.
- Transfer to the BBQ and grill, 6 to 8 min., until cooked through.
- If using an oven, arrange the lemon slices on a lined sheet pan. Top with the cod and bake, 8 to 10 min., until cooked through.
Make the slaw
- Meanwhile, thinly slice the radishes.
- In a medium bowl, whisk the vinegar, honey and S&P.
- Add the cabbage, radishes and pepitas; toss well.
Make the sauce
- Pick the tarragon leaves off the stems; finely chop the leaves.
- Juice the remaining lemon half.
- In a small bowl, combine the mayo, tarragon, lemon juice (start with ½), remaining lemon zest and spices, and S&P.
Grill the buns
- Add the buns, cut-sides down, to the BBQ (or pan) and grill, 1 to 2 min., until toasted.
Plate your dish
- Divide the bun bottoms between your plates.
- Top each bun bottom with the aioli, cod (flake into large pieces beforehand if desired), a spoonful of the slaw and a bun top.
- Serve the remaining slaw on the side. Bon appétit!
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*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
