Protein Swap | Vietnamese Salmon Lettuce Cups
with Spicy Vinaigrette
Cooking time
15 minutes
Servings
2/4
Calories
480 /serving
Protein-rich peanuts and salmon are the toppers of choice for paleo lettuce cups. The vinaigrette goes all-out Vietnamese with a touch of fish sauce in a mix of hot chili and lime. And the salad goes ultra-crisp with matchsticks of sweet and peppery kohlrabi.
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 2 Limes
- 200g String peas (sugar snap peas or snow peas)
- 1 Kohlrabi
- 1 Head of lettuce
- 5ml Fish sauce
- 7g Honey
- 15ml Sambal oelek
- 25g Chopped peanuts
Contains: Anchovies • Peanuts • Salmon • Sulphites
You will need:
Large pan (non-stick if possible)
Oil
Peeler
Salt & pepper (S&P)
Whisk
Total Fat
28 g
Saturated Fat
5 g
Sodium
540 mg
Total Carb
30 g
Sugars
13 g
Protein
35 g
Fibre
11 g
Preparation
Mise en place
- Separate the lettuce leaves.
- Juice the limes.
- Remove the stem ends of the string peas; cut crosswise into thirds.
- Peel and cut the kohlrabi into matchsticks.
Toast the peanuts
- In a large pan (non-stick if possible), heat a drizzle of oil on medium.
- Add the peanuts and toast, stirring often, 1 to 2 min., until lightly browned and fragrant.
- Transfer to a bowl. Wipe out and reserve the pan.
Cook the shrimp
- Pat the shrimp dry and remove the shells from the tails; season with S&P.
- In the reserved pan, heat a drizzle of oil on medium.
- Add the shrimp* and cook, 1 to 2 min. per side, until opaque and cooked through.
Make the salad
- In a large bowl, combine the kohlrabi, string peas, ½ the lime juice, ½ the peanuts and S&P.
Make the vinaigrette
- In a small bowl, whisk the sambal oelek (add ½ for medium spicy), honey, fish sauce, remaining lime juice (start with ¼ for a milder flavour), a drizzle of oil and black pepper.
Plate your dish
- Divide the lettuce leaves between your plates.
- Top with the salad and shrimp.
- Garnish with the peanuts.
- Serve the vinaigrette on the side. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
