Protein Swap | Honey-Lemon Shrimp
over Pistachio, Broccoli & Dill Quinoa
Cooking time
20 minutes
Servings
2/4
Calories
510 /serving
Supper up in the air? Time to get up in the Air Fryer! Mouth-wateringly tender shrimp are bright with lemon and honey. A base of quinoa is dressed in white balsamic, and greened up with frilly dill, sautéed broccoli and crunchy pistachios.
We will send you:
- 285g Shrimp (BAP-certified)
- 1 Scallion
- 1 Lemon
- 14g Dill
- 1 Head of broccoli
- 14g Honey
- 25g Chopped pistachios
- 30ml Balsamic vinegar
- 95g Red & white quinoa
Contains: Pistachios • Shrimp • Sulphites
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Zester
Air fryer
Total Fat
18 g
Saturated Fat
3 g
Sodium
870 mg
Total Carb
59 g
Sugars
13 g
Protein
34 g
Fibre
10 g
Preparation
Cook the quinoa
- Preheat the air fryer to 400°F. Lightly oil the basket.
- Using a strainer, rinse the quinoa.
- In a medium pot, combine the quinoa, 1 cup water (double for 4 portions) and a pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 16 to 18 min., until tender. Fluff the quinoa.
Mise en place
- Meanwhile, cut the broccoli head into bite-size florets.
- Thinly slice the scallion crosswise, separating the white bottom and green top.
- Zest and halve the lemon; juice ½ and quarter the remaining ½.
- Roughly chop the dill stems and fronds.
- In a small bowl, combine the honey, lemon zest (start with ½), white bottom of the scallion and lemon juice.
Sauté the broccoli
- In a large pan, heat a drizzle of oil on medium-high.
- Add the pistachios and toast, stirring often, 2 to 4 min., until lightly browned and fragrant.
- Add the broccoli and sauté, 1 to 2 min., until beginning to soften.
- Add 2 tbsp water (double for 4 portions) and sauté, 1 to 2 min., until the water has evaporated and the broccoli is crisp-tender; season with S&P.
- Transfer to the pot of quinoa.
Fry the salmon
- Meanwhile, pat the salmon* dry and rub with a drizzle of oil; season with S&P.
- Place in the air fryer and fry, 4 to 6 min., until browned and cooked as desired.
- Transfer to a plate and top with the honey-lemon mixture.
Finish & serve
- To the pot of quinoa and broccoli, add the vinegar (start with ½), green top of the scallion, ½ the dill, a drizzle of oil and S&P; stir well.
- Divide the quinoa between your plates.
- Top with the salmon.
- Garnish with the lemon wedges and remaining dill. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
