Protein Swap | Crispy Vietnamese Coconut Salmon
with Asian Pear, Peanut & Cilantro Slaw
Cooking time
20 minutes
Servings
2/4
Calories
980 /serving
Give the Air Fryer what it wants, what it really really wants: something to crisp! Shredded coconut and panko create a delectable golden crust for salmon. With a hint of yellow curry, they play off jasmine rice and a spectacular slaw.
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 150g Shredded cabbage
- 1 Lime
- 14g Cilantro
- 1 Asian pear
- 25g Chopped peanuts
- 18g Mild yellow curry paste
- 160g Jasmine rice
- 25g Shredded coconut
- 30g Panko
- 30ml Mayonnaise
Contains: Eggs • Peanuts • Salmon • Sulphites • Wheat
You will need:
Medium pot
Oil
Salt & pepper (S&P)
Small pan
Air fryer
Total Fat
46 g
Saturated Fat
13 g
Sodium
610 mg
Total Carb
105 g
Sugars
15 g
Protein
39 g
Fibre
13 g
Preparation
Cook the rice
- Preheat the air fryer to 375°F. Lightly oil the basket.
- In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place & toast the peanuts
- Meanwhile, juice the lime.
- Core and medium-dice the pear; toss with a splash of the lime juice to prevent browning.
- Pick ½ the cilantro leaves off the stems; roughly chop the remaining leaves and stems.
- In a small pan, heat a drizzle of oil on medium-high.
- Add the peanuts and toast, stirring often, 1 to 2 min., until lightly browned and fragrant. Transfer to a large bowl.
Prepare & fry the shrimp
- Pat the shrimp dry and remove the shells from the tails.
- In a medium bowl, combine the curry paste, mayo and 1 tsp water (double for 4 portions).
- In a second medium bowl, combine the panko and coconut.
- Working a few at a time, coat the shrimp* in the curry mayo (letting any excess drip off), then in the panko-coconut mixture (pressing to adhere).
- Place in the air fryer and drizzle with oil.
- Fry, 3 to 5 min., until opaque and cooked through.
Make the slaw
- Meanwhile, to the bowl of peanuts, add the cabbage, pear, remaining lime juice, chopped cilantro, a drizzle of oil and S&P; toss well.
Plate your dish
- Divide the rice and slaw between your plates.
- Top the rice with the shrimp.
- Garnish with the remaining cilantro. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
