Protein Swap | Mexican-Spiced Salmon & Veggie ‘Rice’
with Crunchy Pepitas & Lime
Cooking time
15 minutes
Servings
2/4
Calories
440 /serving
Delicate grains of cauliflower work like rice in a paleo paella to build a foundation for garlicky salmon and veggies. Keep your poblano pepper and zucchini chopped fine to create a close match for texture. Explore a flavourscape of Mexican spices, pepitas and lime.
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 15ml Minced garlic
- 1 Poblano pepper (or green pepper)
- 300g Cauliflower ‘rice’ (chopped cauliflower)
- 1 Lime
- 1 Green zucchini
- 25g Roasted pepitas (pumpkin seeds)
- 11g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, tapioca starch, coriander seeds, black pepper, cumin, onion, oregano, citric acid, cellulose, lime oil)
Contains: Salmon
You will need:
Large pan
Oil
Salt & pepper (S&P)
Total Fat
25 g
Saturated Fat
5 g
Sodium
680 mg
Total Carb
26 g
Sugars
9 g
Protein
36 g
Fibre
8 g
Preparation
Mise en place
- Small-dice the zucchini.
- Halve, core and small-dice the poblano.
- Halve the lime; juice ½ and quarter the remaining ½.
Start the vegetables
- In a large pan, heat a drizzle of oil on medium.
- Add ½ the garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the zucchini and poblano. Sauté, 2 to 3 min., until beginning to soften; season with ⅓ of the spices and S&P.
- Increase the heat to medium-high.
- Add the cauliflower rice and sauté, 3 to 4 min., until partially cooked.
Prepare the shrimp
- Meanwhile, pat the shrimp dry (remove the shells from the tails if desired).
- In a medium bowl, combine the shrimp, lime juice, remaining garlic and spices, and S&P.
Finish the vegetables & cook the shrimp
- To the pan of vegetables, add the shrimp.
- Cover and steam, 3 to 4 min., until the vegetables have softened and the shrimp* are opaque and cooked through.
Plate your dish
- Divide the vegetables and shrimp between your plates.
- Garnish with the pepitas and lime wedges. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
