Protein Swap | Shrimp over Lemon-Tarragon Bulgur
with Watermelon Radish & Roasted Beet Salad
Cooking time
25 minutes
Servings
2/4
Calories
620 /serving
We closed our eyes and thought about spring and here’s what happened. Tender shrimp, delicately air-fried. Bright pink radish and warm roasted beets tossed with baby greens for a salad. And refreshing tarragon and lemon awakening whole grains.
We will send you:
- 285g Shrimp (BAP-certified)
- 225g Red beets
- 1 Lemon
- 1 Scallion
- 4g Tarragon
- 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 1 Watermelon radish
- 80g Bulgur
Contains: Shrimp • Wheat
You will need:
Medium pot
Oil
Parchment paper
Peeler
Salt & pepper (S&P)
Sheet pan
Air fryer
Total Fat
35 g
Saturated Fat
5 g
Sodium
950 mg
Total Carb
53 g
Sugars
11 g
Protein
29 g
Fibre
13 g
Preparation
Roast the beets
- Preheat the air fryer to 400°F. Lightly oil the basket.
- Peel and halve the beets; cut into ¼ inch wedges.
- On a lined sheet pan, toss with a drizzle of oil and S&P.
- Roast, flipping halfway, 15 to 18 min., until tender.
Mise en place
- Meanwhile, juice the lemon.
- Thinly slice the scallion crosswise.
- Peel and cut the watermelon radish into matchsticks.
- Pick the tarragon leaves off the stems; finely chop the leaves.
Boil the bulgur
- In a medium pot, combine the bulgur, ¾ cup water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 6 to 8 min., until the bulgur is tender and the water has been absorbed.
- Add ½ the lemon juice and ½ the tarragon. Fluff the bulgur.
Fry the salmon
- Meanwhile, pat the salmon* dry; rub with a drizzle of oil and S&P.
- Place on a small piece of parchment paper in the air fryer and fry, 4 to 6 min., until browned and cooked as desired.
Make the salad
- Meanwhile, in a large bowl, combine the remaining lemon juice and tarragon, 4 tbsp oil (double for 4 portions) and S&P.
- Add the baby greens, beets, watermelon radish and scallion; toss well.
Plate your dish
- Divide the bulgur and salad between your plates.
- Top the bulgur with the salmon. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
