Protein Swap | Swedish-Style Salmon Salad Lettuce Cups
with Lemon & Dill
Cooking time
15 minutes
Servings
2/4
Calories
340 /serving
Serve this to officially get spring started. The colours of the season are pink and green and yellow, thanks to flaky salmon, fronds of dill and wedges of lemon. These pretty keto plates are luscious with a thick sour cream dressing.
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 1 Head of Boston lettuce
- 3 Cucumbers
- 1 Lemon
- 14g Dill
- 43ml Sour cream
- 9g Zesty Herbs spices (salt, garlic, dried carrots, spice, red bell pepper, sugar, curry powder (mustard), canola oil, onion, black pepper, lemon oil, citric acid)
Contains: Milk • Mustard • Salmon
You will need:
Large pan (non-stick if possible)
Oil
Salt & pepper (S&P)
Total Fat
20 g
Saturated Fat
5 g
Sodium
480 mg
Total Carb
15 g
Sugars
6 g
Protein
30 g
Fibre
4 g
Preparation
Cook the shrimp
- Pat the shrimp dry and remove the shells from the tails; season with the 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.
- Transfer to a cutting board and halve the shrimp.
Mise en place
- Thinly slice the cucumbers.
- Separate the lettuce leaves.
- Quarter the lemon.
- Pick the dill fronds off the stems; roughly chop the fronds.
Make the shrimp salad
- In a medium bowl, combine the sour cream, juice of ½ the lemon wedges, ½ the dill, 1 tsp water (double for 4 portions) and S&P.
- Add the shrimp and cucumbers; toss well.
Plate your dish
- Divide the lettuce leaves between your plates.
- Top with the shrimp salad.
- Garnish with the remaining dill and lemon wedges. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
