Protein Swap | Garlic-Butter Salmon
with Greens, String Peas & Cauliflower ‘Rice’
Cooking time
10 minutes
Servings
2/4
Calories
550 /serving
If you have 10 minutes to look, you have 10 minutes to cook! For an aromatic ketogenic feast, toss salmon into a pan with butter and minced garlic. Drop green into the scene, with plentiful string peas and leafy greens. Plate the fish and veg over spiced cauliflower rice.
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 200g String peas (sugar snap peas or snow peas)
- 15ml Minced garlic
- 300g Cauliflower ‘rice’ (chopped cauliflower)
- 120g Baby greens (baby spinach or kale)
- 30ml Vegetable demi-glace
- 7.5g Bell Pepper & Olive spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)
Contains: Milk • Salmon
You will need:
Large pan (non-stick if possible)
Medium pan
Oil
Salt & pepper (S&P)
3 or 6 tbsp Butter
Total Fat
40 g
Saturated Fat
15 g
Sodium
780 mg
Total Carb
21 g
Sugars
9 g
Protein
34 g
Fibre
7 g
Preparation
Sauté the cauliflower rice
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the cauliflower rice and sauté, 6 to 8 min., until softened; season with ⅓ of the spices and S&P.
- Off the heat, add 1 tbsp butter (double for 4 portions); stir well.
Mise en place
- Meanwhile, remove the stem ends of the string peas; pull off the tough string that runs the length of each pod. Halve each pod crosswise on an angle.
Cook the shrimp
- Pat the shrimp dry (remove the shells from the tails if desired); season with the remaining spices.
- 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 garlic and 2 tbsp butter (double for 4 portions).
- Cook, stirring often, 30 sec. to 1 min., until fragrant.
Cook the vegetables & make the sauce
- To the pan of shrimp, add the string peas. Cook, stirring occasionally, 2 to 3 min., until crisp-tender.
- Add the demi-glace and ¼ cup water (double for 4 portions). Reduce the heat to low and cook, stirring occasionally, 2 to 3 min., until the sauce has slightly thickened.
- Add the spinach and cook, stirring occasionally, 1 to 2 min., until wilted.
Plate your dish
- Divide the cauliflower rice between your plates.
- Top with the shrimp, vegetables and sauce. Bon appétit!
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*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
