Slow Carb: Grilled Salmon & Veggie Masala
with Cashew-Cilantro Sauce
Cooking time
20 minutes
Servings
2/4
Calories
610 /serving
It’s not just low carb, it’s slow carb. Look for extra protein in the sauce, a rich blend of cashew butter, lime juice and freshly chopped cilantro. It luxuriates over salmon, Brussels sprouts and carrots hot off the barbecue, in a dusting of Mango Masala spices (so named for the fun touch of fruity mango powder).
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 200g Brussels sprouts
- 300g Nantes carrots
- 1 Lime
- 14g Cilantro
- 30g Cashew butter
- 9g Mango Masala spices (coriander, cumin, powdered mango, turmeric, paprika, ginger, fenugreek)
Contains: Cashews, Salmon
You will need:
Oil
Salt & pepper (S&P)
Whisk
BBQ
Total Fat
40 g
Saturated Fat
7 g
Sodium
210 mg
Total Carb
32 g
Sugars
10 g
Protein
34 g
Fibre
9 g
Preparation
Grill the carrots & Brussels sprouts
Heat the BBQ on high, making sure to oil the grill first. Halve the carrots lengthwise (quarter if large). Remove the root ends of the Brussels sprouts; halve lengthwise (quarter if large). In a large bowl, combine the carrots, Brussels sprouts, a drizzle of oil, ½ the spices and S&P. Reduce the BBQ heat to medium-high and add the carrots and Brussels sprouts. Grill, turning occasionally, 8 to 12 min., until beginning to char and soften. Transfer to a plate.
Make the cashew sauce
Meanwhile, quarter the lime. Roughly chop the cilantro leaves and stems. In a medium bowl, whisk the juice of 2 lime wedges, 2 tbsp oil, 2 tbsp water (double all for 4 portions), the cashew butter, cilantro and S&P.
Grill the salmon
Pat the salmon* dry with paper towel and rub with a drizzle of oil; season with the remaining spices and S&P. Add to the BBQ and grill, 2 to 3 min. per side, until browned and cooked as desired.
Plate your dish
Divide the cashew sauce between your plates and spread out in a circular motion. Top with the salmon, carrots and Brussels sprouts. Garnish with the remaining lime wedges. Bon appétit!
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*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
