Protein Swap | Southern-Style Salmon Fricassée
with Fresh Corn & Sweet Pepper
Cooking time
25 minutes
Servings
2/4
Calories
650 /serving
The South knows a thing or two about celebrating summer. Join in the fun with pops of colour from tender corn kernels, sweet pepper and edamame, along with buttery salmon. This one-pot keto wonder gets a lift from fresh thyme and lemon.
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 1 Sweet pepper
- 4g Thyme
- 1 Lemon
- 2 Ears of corn
- 150g Edamame (or green peas)
- 30ml Vegetable demi-glace
Contains: Milk • Salmon • Soy
You will need:
Large high-sided pan
Oil
Salt & pepper (S&P)
2 or 4 tbsp Butter
Total Fat
34 g
Saturated Fat
11 g
Sodium
260 mg
Total Carb
55 g
Sugars
20 g
Protein
43 g
Fibre
11 g
Preparation
Mise en place
- Cut the corn kernels off the cobs.
- Halve, core and medium-dice the sweet pepper.
- Halve the lemon; juice ½ and quarter the remaining ½.
- Pick the thyme leaves off the stems.
- Pat the shrimp dry (remove the shells from the tails if desired); season with S&P.
Start the fricassée
- In a large, high-sided pan, heat a drizzle of oil on medium-high.
- Add the sweet pepper, corn and S&P. Sauté, adding 2 tbsp water (double for 4 portions) halfway, 5 to 7 min., until the water has evaporated and the sweet pepper is tender; season with S&P.
Finish the fricassé
- To the pan, add the shrimp, thyme, edamame, demi-glace, lemon juice and ½ cup water (double for 4 portions). Cook, stirring often, 3 to 4 min., until the shrimp* are opaque and cooked through.
- Add 2 tbsp butter (double for 4 portions) and S&P; stir well.
Plate your dish
- Divide the fricassée between your plates.
- Garnish with the lemon wedges. Bon appétit!
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*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
