Protein Boost | Salmon with Kimchi & Asian Green Topped Sweet Potatoes
Chili Mayo Drizzle & Cucumber Salad
Cooking time
30 minutes
Servings
2/4
Calories
850 /serving
Power up on proteins! Add salmon to your meal with our Protein Boost option. For a bold new take on the baked potato, let’s think in full colour. With a little roasting, halved sweet potatoes easily give up their soft, sugary flesh. Each layer of topping has its own flavour to share: sautéed Asian greens for tender-crisp contrast, a dose of sharp and spicy kimchi for punch, and a drizzle of chili-spiked mayo. Cucumbers kissed with rice vinegar and sweet chili sauce make a snappy side salad.
We will send you:
- 2 Salmon fillets
- 450g Sweet potatoes
- 225g Asian greens (yu choy or gai lan)
- 1 Scallion
- 3 Cucumbers
- 60mll Mayonnaise
- 30ml Rice vinegar
- 66g Organic kimchi
- 30ml Sweet chili sauce
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Eggs, Salmon, Sesame
You will need:
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Large pan (non-stick if possible)
Total Fat
49 g
Saturated Fat
7 g
Sodium
1720 mg
Total Carb
77 g
Sugars
29 g
Protein
33 g
Fibre
14 g
Preparation
Roast the sweet potatoes
Preheat the oven to 450°F. Halve the sweet potatoes lengthwise. On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Arrange, cut-sides down, and roast, without flipping, 25 to 30 min., until softened.
Mise en place
Meanwhile, remove the bottom inch of the gai lan stems; roughly chop the leaves and stems. Thinly slice the cucumbers crosswise. Thinly slice the scallion crosswise, separating the white bottom and green top.
Cook the salmon & gai lan
Pat the salmon dry with paper towel; season with S&P. In a large pan (non-stick if possible), heat a drizzle of oil on medium-high. Add the salmon* and cook, 2 to 3 min. per side, until browned and cooked as desired. Transfer to a plate. In the same pan, heat a drizzle of oil on medium. Add the gai lan, ½ the white bottom of the scallion and ½ the remaining spices. Sauté, 2 to 4 min., until softened.
Make the cucumber salad
Meanwhile, in a medium bowl, combine the cucumbers, vinegar, ⅓ of the chili sauce, and the remaining white bottom of the scallion and spices.
Make the chili mayo
In a small bowl, combine the mayo, remaining chili sauce and S&P.
Plate your dish
Divide the salmon, sweet potatoes and ⅔ of the cucumber salad between your plates. Top the sweet potatoes with the gai lan, kimchi and remaining cucumber salad. Drizzle with the chili mayo. Garnish with the green top of the scallion. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
