Protein Swap | Tangy New Orleans Salmon Sauté
with Poblanos & Cauliflower 'Rice'
Cooking time
10 minutes
Servings
2/4
Calories
530 /serving
New Orleans doesn’t hold back on anything, not least the generous spicing in its different cuisines. Smoky Cajun flavours waft out of this buttery keto sauté, wonderfully tangy with lemon and a dash of Worcestershire sauce. Riced cauliflower ups the veggie count.
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 1 Lemon
- 2 Poblano peppers (or green peppers)
- 14g Parsley
- 200g Cauliflower ‘rice’ (chopped cauliflower)
- 50g Sliced red onions
- 15ml Minced garlic
- 10ml Worcestershire sauce
- 10g Smoky Cajun spices (smoked paprika, mustard, onion powder, garlic powder, oregano, thyme, kosher salt)
Contains: Anchovies • Barley • Milk • Mustard • Salmon
You will need:
Large pan
Microwave
Oil
Salt & pepper (S&P)
2 or 4 tbsp Butter
Total Fat
35 g
Saturated Fat
12 g
Sodium
420 mg
Total Carb
28 g
Sugars
11 g
Protein
32 g
Fibre
9 g
Preparation
Mise en place
- Halve, core and medium-dice the poblanos.
- Halve the lemon; juice ½ and quarter the remaining ½.
- Roughly chop the parsley leaves and stems.
- Pat the shrimp dry (remove the shells from the tails if desired); season with the spices.
Cook the cauliflower rice
- In a medium bowl, add the cauliflower rice.
- Cover tightly with plastic wrap. Microwave, 5 to 7 min., until softened.
- Add a drizzle of oil and S&P; stir well.
Cook the shrimp & vegetables
- In a large pan, heat a drizzle of oil on medium-high.
- Add the onions, garlic, **poblanos **and S&P. Sauté, 4 to 6 min., until softened.
- Add the shrimp* and cook, stirring occasionally, 2 to 4 min., until opaque and cooked through.
- Off the heat, add the Worcestershire sauce, lemon juice, 2 tbsp butter (double for 4 portions) and S&P; stir well.
Plate your dish
- Divide the cauliflower rice between your plates.
- Top with the shrimp and vegetables.
- Garnish with the parsley and lemon wedges. Bon appétit!
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*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
