Protein Swap | Vietnamese Salmon Salad
with Toasted Peanuts & Honey-Lime Vinaigrette
Cooking time
10 minutes
Servings
2/4
Calories
630 /serving
Paleo pro tip: a sprinkling of garlicky toasted peanuts adds extra protein to any diet-conscious dish, plus some richly textured crunch. It’s the perfect garnish for a speedy Vietnamese supper that shines brightly with fresh mint, lime juice and honey. Load the salad of baby greens, cabbage and carrots (kindly pre-cut to save time and effort) with juicy lemongrass-spiced seared salmon.
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 150g Shredded cabbage
- 100g Matchstick carrots
- 15ml Minced garlic
- 120g Chopped kale
- 1 Bunch of mint
- 1 Lime
- 25g Chopped peanuts
- 7g Honey
- 10g Nori & Lemongrass spices (dehydrated vegetables, sea salt, seaweed, ginger, sunflower oil, lemongrass)
Contains: Peanuts, Salmon
You will need:
Large pan (non-stick if possible)
Oil
Salt & pepper (S&P)
Total Fat
41 g
Saturated Fat
6 g
Sodium
420 mg
Total Carb
35 g
Sugars
13 g
Protein
35 g
Fibre
10 g
Preparation
Toast the peanuts
In a large pan (non-stick if possible), heat a drizzle of oil on medium. Add the peanuts and ½ the garlic. Toast, stirring frequently, 1 to 2 min., until lightly browned and fragrant. Transfer to a bowl. Wipe out and reserve the pan.
Mise en place
Pick the mint leaves off the stems; roughly chop the leaves. Pat the salmon dry with paper towel; season with ⅔ of the spices and S&P.
Cook the salmon
In the reserved pan, heat a drizzle of oil on medium-high. Add the remaining garlic and sauté, 30 sec. to 1 min., until fragrant. Add the salmon* and cook, 2 to 3 min. per side, until browned and cooked as desired. Sprinkle with ½ the mint.
Make the salad
Meanwhile, juice the lime. In a large bowl, combine the lime juice, honey and 2 tbsp oil (double for 4 portions). Add the cabbage, carrots, kale, remaining mint and spices, and S&P.
Plate your dish
Divide the salad between your plates. Top with the salmon. Garnish with the peanuts. Bon appétit!
Adopt Richard
$5 from every puppet sold will go to Second Harvest, an organization that connects surplus food with charities.
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
