Protein Swap | Greek-Style Salmon Saganaki
with Sweet Pepper & Feta
Cooking time
10 minutes
Servings
2/4
Calories
620 /serving
Saganaki is a dish from Greece that gets its name from the traditional copper pan used to prepare it. We don’t expect you to have one handy, so we’re simply simmering salmon in an aromatic tomato sauce and serving it with sweet pepper and feta for sweet-savoury-briny flavours, all atop couscous.
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 50g Sliced red onions
- 15ml Minced garlic
- 1 Sweet pepper
- 200ml Tomato sauce
- 100g Couscous
- 30g Feta
- 10g Greek Empire spices (garlic, cumin, paprika, oregano, salt, black pepper, basil)
Contains: Milk • Salmon • Wheat
You will need:
Large pan (non-stick if possible)
Oil
Salt & pepper (S&P)
Small pot (or kettle)
Total Fat
26 g
Saturated Fat
6 g
Sodium
660 mg
Total Carb
57 g
Sugars
12 g
Protein
39 g
Fibre
7 g
Preparation
Cook the couscous
- In a small pot (or kettle), bring 1 cup water (double for 4 portions) to a boil.
- In a large bowl, combine the couscous, ¼ of the spices and the boiling water.
- Cover and let sit for 5 min.
- Fluff the couscous; season with S&P.
Start the saganaki
- Meanwhile, halve, core and medium-dice the sweet pepper.
- In a large pan (non-stick if possible), heat a drizzle of oil on medium.
- Add the sweet pepper, onions and garlic. Sauté, 2 to 3 min., until beginning to soften; season withS&P.
Finish the saganaki
- Meanwhile, pat the shrimp dry (remove the shells from the tails if desired); season with the remaining spices and S&P.
- To the pan, add the shrimp and cook, 1 to 2 min., until partially cooked.
- Add the tomato sauce and ¼ cup water (double for 4 portions).
- Cook, stirring occasionally, 2 to 3 min., until slightly thickened and the shrimp* are cooked through.
Plate your dish
- Divide the couscous between your bowls.
- Top with the saganaki.
- Garnish with the cheese. Bon appétit!
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*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
