Protein Swap | Carb-Wise: Seared Salmon with Maple-Braised Cabbage
Tender-Crisp Green Beans
Cooking time
25 minutes
Servings
2/4
Calories
560 /serving
Cheer up the depths of winter with a splash of maple syrup (and anyway, spring will be here before you know it!). The hit of natural sweetness plays off the tangy apple cider vinegar in a buttery braise of shredded cabbage. Drape it over salmon seared to sumptuousness under a sprinkling of zesty herbs. Enjoy this cozy-minded meal with bright green beans that are sautéed just enough to retain their crispness.
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 150g Shredded cabbage
- 300g Green beans
- 1 Shallot (or onion)
- 30ml Apple cider vinegar
- 12g Chicken demi-glace
- 15ml Maple syrup
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Milk, Mustard, Salmon, Sulphites
You will need:
Medium pan
Large pan
Oil
3 or 6 tbsp Butter
Salt & pepper (S&P)
Total Fat
37 g
Saturated Fat
15 g
Sodium
1010 mg
Total Carb
29 g
Sugars
16 g
Protein
32 g
Fibre
7 g
Preparation
Mise en place
Remove the stem ends of the green beans. Halve, peel and thinly slice the shallot.
Cook the salmon
Pat the salmon dry with paper towel; season with ½ the spices and S&P. In a medium pan, heat a drizzle of oil on medium-high. Add the salmon* and cook, 2 to 3 min. per side, until browned and cooked as desired. Transfer to a plate, leaving any browned bits in the pan. Reserve the pan.
Cook the green beans
Meanwhile, in a large pan, heat a drizzle of oil on medium-high. Add the green beans and sauté, 2 to 3 min., until beginning to soften. Add 1 tbsp water (double for 4 portions) and S&P. Cook, partially covered, 1 to 2 min., until crisp-tender.
Braise the cabbage
In the reserved pan, heat 3 tbsp butter (double for 4 portions) on medium. Add the shallot and cabbage. Sauté, scraping up any browned bits, 6 to 8 min., until tender. Add the vinegar, maple syrup, demi-glace and 2 tbsp water (double for 4 portions); bring to a boil. Reduce the heat to simmer and cook, stirring occasionally, 2 to 3 min., until slightly reduced; season with the remaining spices and a pinch of salt.
Plate your dish
Divide the salmon and green beans between your plates. Top the salmon with the cabbage. Bon appétit!
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*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
