Grilled Sriracha-Glazed Salmon

Name: Grilled Sriracha-Glazed Salmon with Jasmine Rice, Baby Bok Choy, and Spicy Butter
Total time: 25 min
Yield: 2
Cuisine: Asian
Ingredients: 2 unit Scallions; 1 unit Lime; 2 unit Baby Bok Choy; 2 tablespoon Hoisin Sauce; 1 teaspoon Sriracha; ½ cup Jasmine Rice; 10 ounce Skin-on Salmon; 2 tablespoon Butter; 4 teaspoon Vegetable Oil; Salt; Pepper

with Jasmine Rice, Baby Bok Choy, and Spicy Butter

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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.

Tags:

Spicy

Allergens:

Soja

•Gluten

•Pesce

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time25 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

2 unit

Scallions

1 unit

Lime

2 unit

Baby Bok Choy

2 tablespoon

Hoisin Sauce

1 teaspoon

Sriracha

½ cup

Jasmine Rice

10 ounce

Skin-on Salmon

Not included in your delivery

2 tablespoon

Butter

4 teaspoon

Vegetable Oil

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)3012 kJ

Calories720 kcal

Fat41 g

Saturated Fat11 g

Carbohydrate56 g

Sugar9 g

Dietary Fiber3 g

Protein32 g

Cholesterol105 mg

Sodium420 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Instructions

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.