JAPANESE GRILLED SALMON & BOK CHOY
RECIPE TYPE
Fish and Seafood
SERVES
6 to 8
Prep Time: 10 min
Grill Time: 20 min
Ingredients
Longo’s Avocado Cooking Spray
3 to 4 sockeye salmon fillets (about 1kg total)
3/4 tsp each salt and pepper, divided
1/3 cup plus 3 to 4 tbsp Longo’s Organic Japanese Dressing
2 pkg (300g each) Longo’s Fresh Cut Baby Bok Choy
1 pkg (450g) Longo’s White Sticky Calrose Rice (see tips)
2 tbsp chopped fresh Longo’s Organic Chives
Lemon or lime wedges (optional)
Directions
For each salmon fillet, create a doublelayer “bed” of aluminum foil on baking sheet and lightly coat with Longo’s Avocado Oil Cooking Spray.
Pat fish dry and place on foil. Season evenly with 1/2 tsp each of the salt and pepper. Brush fillets with 1 tbsp Organic Japanese dressing each (depending on size). Toss bok choy with remaining dressing and remaining salt and pepper.
Place bok choy on preheated greased grill over mediumlow heat. Grill, turning often, for 6 to 8 minutes or until lightly charred and tender.
Remove to bowl; cover and keep warm. Slide foil bed of salmon onto grill. Cook for 10 to 14 minutes, lid closed, or until fish flakes when tested but is still coral colour in centre.
Meanwhile, prepare rice according to package instructions (or follow suggestion for Everything Bagel Sticky Rice*).
Arrange fish and bok choy on platter; sprinkle with chives and surround with lemon wedges, if using. Serve with rice.
*Everything Bagel Sticky Rice:
Omit oil in package directions. Place rice in microwave-safe bowl with 2 tbsp salted butter and 1/4 cup water as directed. Sprinkle 2 tsp Longo’s Everything Bagel Seasoning over rice; cover and cook according to package directions, 4 to 5 minutes. Fluff with fork after cooking and garnish as in recipe
A Dash of Advice
NUTRITIONAL INFORMATION
Per serving (1/6 recipe): 450 calories
Protein 40g | Fibre 2g |
Fat 20g | Sugar 3g |
Carbs 24g | Sodium 550mg |
