Grilled Vietnamese Lime Salmon
with Minty Kohlrabi Salad
Cooking time
20 minutes
Servings
2/4
Calories
430 /serving
Fast to put together and full of refreshing flavours, this slow carb supper is a win-win scenario. The kohlrabi salad wows with mint and the crunch of peanuts. Meanwhile the grill works magic on bok choy and salmon that shimmers with lime zest and fragrant spices.
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 1 Lime
- 1 Kohlrabi
- 225g Baby bok choy
- 14g Mint
- 25g Chopped peanuts
- 5g Nori & Lemongrass spices (dehydrated vegetables, sea salt, seaweed, ginger, sunflower oil, lemongrass)
Contains: Peanuts, Salmon
You will need:
Oil
Peeler
Salt & pepper (S&P)
Zester
BBQ
Total Fat
27 g
Saturated Fat
5 g
Sodium
300 mg
Total Carb
17 g
Sugars
5 g
Protein
33 g
Fibre
6 g
Preparation
Mise en place
- Heat the BBQ on high, making sure to oil the grill first.
- Zest and juice the lime.
- Peel and cut the kohlrabi into matchsticks (or halve and thinly slice).
- Pick the mint leaves off the stems; roughly chop the leaves.
- Remove the root ends of the bok choy; halve lengthwise (quarter if large).
Grill the bok choy
- In a medium bowl, combine the bok choy, a drizzle of oil, ½ the spices and S&P.
- Add to the BBQ and grill, flipping halfway, 3 to 4 min., until tender.
- Return to the bowl.
Grill the salmon
- Pat the salmon* dry and drizzle with oil; season with the lime zest, remaining spices and S&P.
- Add to the BBQ and grill, 2 to 3 min. per side, until browned and cooked as desired.
Make the salad
- Meanwhile, in a second medium bowl, combine the kohlrabi, peanuts, lime juice, ½ the mint, a drizzle of oil and S&P.
Plate your dish
- Divide the bok choy, salmon and salad between your plates.
- Garnish with the remaining mint. Bon appétit!
Summer eats with @LaurentDagenais
This summer, we’re joining forces with Montreal-born and raised @LaurentDagenais to bring you restaurant-quality, locally inspired recipes rooted in #AlwaysHungry creativity.
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
