Protein Swap | Thai BBQ Baked Cod
over Watermelon Radish Rainbow Slaw
Cooking time
10 minutes
Servings
2/4
Calories
250 /serving
The only thing brighter than this slaw is the marinade on this cod! Mellow BBQ sauce sizzles paleo-liciously when Thai yellow curry paste is mixed in. And a rainbow of finely cut veggies shines when watermelon radish, mint and lime are tossed in.
We will send you:
- 2 Wild-caught cod fillets (MSC-certified)
- 1 Lime
- 150g Rainbow veggie mix (carrot, red cabbage, broccoli)
- 14g Mint
- 1 Watermelon radish
- 18g Mild yellow curry paste
- 7g Honey
- 5ml Fish sauce
- 30ml Organic BBQ sauce (no added sugar)
Contains: Anchovies • Cod • Mustard
You will need:
Oil
Parchment paper
Peeler
Salt & pepper (S&P)
Sheet pan
Total Fat
11 g
Saturated Fat
1 g
Sodium
1220 mg
Total Carb
18 g
Sugars
8 g
Protein
27 g
Fibre
6 g
Preparation
Prepare the salmon
- Preheat the oven to 450°F.
- Pat the salmon dry; season with S&P.
- In a medium bowl, combine the curry paste, BBQ sauce, fish sauce, ½ the honey and 1 tbsp oil (double for 4 portions).
- Add the salmon; carefully toss.
Bake the salmon
- Arrange the salmon* on a lined sheet pan and bake, 6 to 10 min., until cooked through.
Make the slaw
- Meanwhile, juice the lime.
- Pick the mint leaves off the stems; roughly chop the leaves.
- Peel and cut the watermelon radish into matchsticks.
- In a second medium bowl, whisk the lime juice, remaining honey and a drizzle of oil.
- Add the veggie mix, watermelon radish, mint and S&P; toss well.
Plate your dish
- Divide the slaw and salmon between your plates. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
