Protein Swap | Cilantro-Lime Cashew Salmon
with Masala-Spiced Zucchini over Cauliflower ‘Rice’
Cooking time
10 minutes
Servings
2/4
Calories
430 /serving
Put a little spring in your step by celebrating the sharp green taste of fresh cilantro. It comes alive with a squirt of lime juice and the rich nutty crunch of cashews—and so will you! Savour bites of ultra-flaky salmon and zucchini done in a speedy stovetop sauté, tumbled with mellow Indian-style seasonings. Shift out regular rice for a quick-made cauliflower alternative, and you’ve achieved paleo perfection in just 10 minutes.
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 300g Cauliflower ‘rice’ (chopped cauliflower)
- 1 Bunch of cilantro
- 1 Lime
- 1 Green zucchini
- 25g Roasted cashews
- 18g Marvellous Masala spices (garlic purée, coriander powder, sea salt, paprika, ginger purée, turmeric, cumin powder, cumin seeds, black peppercorns, cinnamon, star anise, fennel seeds, coriander seeds)
Contains: Cashews, Salmon
You will need:
Medium pan
2 Large pans (non-stick if possible)
Oil
Salt & pepper (S&P)
Total Fat
25 g
Saturated Fat
5 g
Sodium
480 mg
Total Carb
21 g
Sugars
5 g
Protein
32 g
Fibre
6 g
Preparation
Sauté the cauliflower rice
In a medium pan, heat a drizzle of oil on medium. Add the cauliflower rice and sauté, 8 to 10 min., until softened; season with S&P.
Mise en place
Meanwhile, roughly chop the cilantro leaves and stems. Halve the lime; juice ½ and quarter the remaining ½. Halve the zucchini lengthwise; thinly slice crosswise.
Sauté the zucchini
In a large pan (non-stick if possible), heat a drizzle of oil on medium-high. Add the zucchini, ½ the spices and S&P. Sauté, 2 to 3 min., until beginning to soften.
Cook the salmon
Meanwhile, pat the salmon dry with paper towel; season with the remaining spices and S&P. In a second large pan (non-stick if possible), 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.
Make the sauce
To the pan of zucchini, add the lime juice and cashews. Sauté, 1 to 2 min., until coated and heated through. Add ½ the cilantro; stir well.
Plate your dish
Divide the cauliflower rice between your bowls. Top with the salmon and sauce. Garnish with the lime wedges and remaining cilantro. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
