Protein Swap | BBQ-Glazed Salmon
with Watermelon Radish & Spring Pea Salad
Cooking time
20 minutes
Servings
2/4
Calories
440 /serving
It doesn’t get springier than this protein-stocked salad! Bright pink watermelon radish pops against green string peas and edamame, tossed with fragrant fresh tarragon and a honeyed vinaigrette. In 20 minutes, you’ll be topping the works with BBQ-glazed salmon.
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 1 Watermelon radish
- 4g Tarragon
- 200g String peas (sugar snap peas or snow peas)
- 30ml Organic BBQ sauce (no added sugar)
- 30ml Apple cider vinegar
- 150g Edamame (or green peas)
- 7g Honey
- 10g BBQ on Bourbon Street spices (salt, bourbon flavour, paprika, chili powder, onion, garlic, yeast extract, canola oil, black pepper, cellulose, citric acid, mustard, cumin, hickory smoke flavour)
Contains: Mustard • Salmon • Soy • Sulphites
You will need:
Large pan (non-stick if possible)
Medium pot
Oil
Peeler
Salt & pepper (S&P)
Strainer
Whisk
Total Fat
22 g
Saturated Fat
4 g
Sodium
940 mg
Total Carb
25 g
Sugars
12 g
Protein
39 g
Fibre
8 g
Preparation
Mise en place
- Bring a medium pot of salted water to a boil.
- Pick the tarragon leaves off the stems; finely chop the leaves.
- Remove the stem ends of the string peas; pull off the tough string along each pod.
- Peel and quarter the watermelon radish; thinly slice.
Blanch the edamame
- Add the edamame to the pot of boiling water and boil, 1 to 3 min., until warmed through.
- Drain and transfer to a bowl of ice water.
- Once cool, drain and pat dry.
Make the salad
- In a large bowl, whisk the vinegar, honey, a drizzle of oil and S&P.
- Add the watermelon radish, edamame, string peas and tarragon; toss well.
Cook & coat the shrimp
- Pat the shrimp dry (remove the shells from the tails if desired); rub with a drizzle of oil, the spices and S&P.
- In a large pan (non-stick if possible), heat a drizzle of oil on medium.
- Add the shrimp* and cook, 1 to 2 min. per side, until opaque and cooked through.
- Add the BBQ sauce and cook, stirring often, 1 to 2 min., until coated.
Plate your dish
- Divide the salad between your plates.
- Top with the shrimp. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
