Grilled Sriracha-Glazed Salmon
with Jasmine Rice, Baby Bok Choy, and Spicy Butter
For this recipe, our chefs came up with a method for grilling salmon that has a few tricks built in to help make sure that these fillets are perfectly seared. They’ve used aluminum foil to prevent the skin from sticking to the grates (it also keeps the delectable hoisin sriracha glaze from dribbling away). And if you do prefer to cook your fish in a pan, you can still do it that way, along with the tender bok choy and stovetop rice.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
2 unit
Scallions
1 unit
Lime
2 unit
Baby Bok Choy
2 tablespoon
Hoisin Sauce
(ContainsSoy, Wheat)1 teaspoon
Sriracha
½ cup
Jasmine Rice
10 ounce
Skin-on Salmon
(ContainsFish)Not included in your delivery
2 tablespoon
Butter
(ContainsMilk)4 teaspoon
Vegetable Oil
Kosher Salt
Pepper
Wash and dry all produce. Preheat a grill for direct heat (or heat a grill pan or large pan over medium-high heat). Take out 2 TBSP butter and let sit at room temperature. Trim and thinly slice scallions, separating greens and whites. Zest lime until you have 1 tsp zest; cut into quarters. Halve bok choy lengthwise. In a small bowl, mix hoisin sauce and half the sriracha.
Heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites and cook until tender, 1-2 minutes. Stir in rice, ¾ cup water, lime zest, and a large pinch of salt and pepper. Bring to a boil, then cover, lower heat, and reduce to a gentle simmer. Cook until tender, about 15 minutes (keep covered off heat until meal is ready).
Pat salmon dry with a paper towel. Rub with a drizzle of oil and season with plenty of salt and pepper. Cook on grill or in pan, skin side up, until light grill marks or browning appears, 2-3 minutes.
Tear off and oil a piece of aluminum foil, place on grill, then flip salmon, skin side down, onto it. (TIP: Alternatively, oil grill grates or add a drizzle of oil to pan and flip salmon onto it.) Brush hoisin mixture onto flesh side of fillets and cook to desired doneness, 2-3 minutes.
Toss bok choy with a drizzle of oil. Season with plenty of salt and pepper. Cook on grill or in pan until nicely charred, turning occasionally, 5-7 minutes. Transfer to a plate, toss with a squeeze of lime juice, and cover with aluminum foil to keep warm. Meanwhile, mix together butter and remaining sriracha in another small bowl. Season with salt and pepper.
Fluff rice with a fork, then stir in a squeeze of lime juice. Season with salt and pepper. Divide rice, salmon, and bok choy between plates. Dollop everything with as much sriracha butter as you like. Garnish with scallion greens. Serve with remaining lime quarters.