Protein Swap | Flash-Roasted Sicilian Salmon
with Pistachio-Olive Condimento
Cooking time
10 minutes
Servings
2/4
Calories
610 /serving
Who wouldn’t want an olive tree, a lemon tree and a pistachio tree in their backyard? With this recipe, we’re highlighting some of Sicily’s many culinary treasures. Nutty, citrusy and briny, homemade condimento is a vibrant topper for fillets of flaky salmon. The fish is done in minutes, for plating with green beans and garlicky bulgur.
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 15ml Minced garlic
- 300g Green beans
- 1 Lemon
- 30g Olive miscela
- 25g Chopped pistachios
- 80g Bulgur
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Pistachios, Salmon, Wheat
You will need:
Oil
Sheet pan
Parchment paper
Medium pot
Salt & pepper (S&P)
Total Fat
31 g
Saturated Fat
5 g
Sodium
580 mg
Total Carb
52 g
Sugars
8 g
Protein
37 g
Fibre
11 g
Preparation
Cook the bulgur
Preheat the oven to 450°F. In a medium pot, heat a drizzle of oil on medium-high. Add ¾ of the garlic and sauté, 30 sec. to 1 min., until fragrant. Add 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. Fluff the bulgur.
Mise en place
Meanwhile, halve the lemon; thinly slice ½ and juice the remaining ½. Remove the stem ends of the green beans.
Roast the salmon & green beans
On a lined sheet pan, toss the green beans with a drizzle of oil, ½ the spices and S&P. Pat the salmon dry with paper towel; season with the remaining spices and S&P. Add the salmon* to the pan and top with the lemon slices and a drizzle of oil. Bake, stirring the green beans halfway, 6 to 10 min., until cooked through.
Make the condimento
Meanwhile, in a small bowl, combine the pistachios, olive miscela, ½ the lemon juice, the remaining garlic, a drizzle of oil and S&P.
Finish & serve
To the pot of bulgur, add the remaining lemon juice. Divide the bulgur between your plates. Top with the salmon and green beans. Spoon the condimento over the salmon. Bon appétit!
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*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
