Protein Swap | Chinese Foil-Grilled Salmon
with Oyster Sauce & Ginger Rice
Cooking time
30 minutes
Servings
2/4
Calories
660 /serving
Are you ready to discover all the steamy goodness tucked into these foil packets? Cooked to fork-tender perfection, fillets of salmon sizzle with oyster sauce, hoisin, ginger, garlic and scallions to please the most classic of Chinese palates.
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 2 Garlic cloves
- 340g Baby bok choy
- 2 Scallions
- 20g Ginger
- 30ml Oyster sauce
- 160g Jasmine rice
- 30ml Hoisin sauce
- 30ml Vegetable demi-glace
Contains: Oysters • Salmon • Sesame • Soy • Sulphites • Wheat
You will need:
Aluminum foil
Grater
Medium pot
Oil
Peeler
Salt & pepper (S&P)
BBQ (or pan)
Total Fat
19 g
Saturated Fat
35 g
Sodium
1630 mg
Total Carb
88 g
Sugars
16 g
Protein
35 g
Fibre
3 g
Preparation
Cook the rice
- Heat the BBQ on high (or pan on medium-high), making sure to oil the grill first.
- Peel and grate the ginger.
- Mince the garlic.
- In a medium pot, heat a drizzle of oil on medium-high.
- Add ½ the garlic and ⅔ of the ginger. Sauté, 30 sec. to 1 min., until fragrant.
- Add 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, 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 and S&P.
Prepare the cod
- Pat the cod dry; season with S&P.
- In second medium bowl, combine the oyster sauce, hoisin, demi-glace, white bottoms of the scallions, and remaining garlic and ginger.
- Add the cod; toss carefully.
- If using a BBQ, wrap the cod and sauce in aluminum foil and fold the edges over to seal. If using a pan, leave as is.
Grill the cod & bok choy
- Place the foil package on the BBQ (or sear in a pan) and grill, 6 to 8 min., until the cod* is cooked through.
- Add the bok choy to the BBQ (or pan) and grill, 2 to 3 min. per side, until tender.
Plate your dish
- Divide the rice between your plates.
- Top with the cod and bok choy.
- Drizzle any remaining sauce over the cod.
- Garnish with the green tops of the scallions. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
