Protein Swap | Green Goddess Salmon
with Toasted Almonds & Green Beans
Cooking time
25 minutes
Servings
2/4
Calories
740 /serving
Creamy and crisp, soft and crunchy, this fish dish has it all. Flaky fillets of salmon, cooked with a pinch of lemon pepper, nestle up to scallion-studded rice and tender-crisp green beans. Serve with the crackle of almonds and green goddess sauce that bestows its herby blessings upon each plate.
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 300g Green beans
- 1 Bunch of dill
- 2 Scallions
- 1 Lemon
- 25g Almonds
- 160g White rice
- 60ml Labneh
- 5g Fisherman’s Fave spices (brown sugar, lemon pepper, fennel, rosemary, dill, red bell pepper, sunflower oil)
Contains: Almonds, Milk, Salmon
You will need:
2 Medium pots
Large pan (non-stick if possible)
Strainer
Oil
Salt & pepper (S&P)
Total Fat
27 g
Saturated Fat
6 g
Sodium
250 mg
Total Carb
88 g
Sugars
10 g
Protein
40 g
Fibre
8 g
Preparation
Cook the rice
Bring a medium pot of salted water to a boil. In a second medium pot, combine the rice, 1 ¼ cups water and 1 tsp salt (double the water and salt for 4 portions); bring to a boil. Reduce the heat, cover and simmer, 17 to 20 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.
Blanch the green beans
Meanwhile, remove the stem ends of the green beans. Add to the pot of boiling water and boil, 2 to 3 min., until crisp-tender. Drain and transfer to a bowl of ice water. Once cool, drain and pat dry with paper towel.
Toast the almonds
Meanwhile, heat a large, dry pan (non-stick if possible) on medium. Add the almonds (roughly chop if whole) and toast, stirring occasionally, 2 to 3 min., until lightly browned and fragrant. Transfer to a bowl. Wipe out and reserve the pan.
Cook the salmon
Pat the salmon dry with paper towel; season with ½ the spices and S&P. In the reserved pan, 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. Transfer to a plate.
Make the green goddess sauce
Meanwhile, thinly slice the scallions crosswise. Roughly chop the dill stems and fronds. Halve the lemon; juice ½ and quarter the remaining ½. In a small bowl, combine the labneh, dill, lemon juice, ½ the scallions, 2 tbsp oil (double for 4 portions), the remaining spices and S&P.
Finish & serve
To the pot of rice, add the remaining scallions. Divide the rice, salmon and green beans between your plates. Drizzle with the green goddess sauce. Garnish with the almonds and lemon wedges. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
