Thai Caramelized Lemongrass Salmon
with Sautéed Veggies
Cooking time
15 minutes
Servings
2/4
Calories
400 /serving
Call it divine inspiration: caramelizing lemongrass deepens its heavenly sweet and citrusy perfume. Add in honey, fresh cilantro and lime, and supper is a spiritual experience. With flaky pink salmon alongside tender-crisp broccoli and string peas, welcome to paleo cloud nine.
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 14g Cilantro
- 100g String peas (sugar snap peas or snow peas)
- 1 Head of broccoli
- 1 Lime
- 15g Minced lemongrass
- 7g Honey
- 9g Nori & Lemongrass spices (dehydrated vegetables (garlic, carrots, green bell peppers, red bell peppers), sea salt, nori, ginger, canola oil, lemongrass, citric acid)
Contains: Salmon
You will need:
Large pan
Oil
Salt & pepper (S&P)
Medium pan (non-stick if possible)
Total Fat
22 g
Saturated Fat
4 g
Sodium
350 mg
Total Carb
26 g
Sugars
9 g
Protein
33 g
Fibre
7 g
Preparation
Sauté the vegetables
- Halve the string peas crosswise on an angle.
- Cut the broccoli head into bite-size florets.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the broccoli and sauté, 5 to 7 min., until beginning to brown.
- Add the string peas, ½ the lemongrass, ½ the spices and 2 tbsp water (double for 4 portions).
- Sauté, partially covered, 2 to 3 min., until the water has evaporated and the broccoli is tender; season with S&P.
Cook the salmon
- Meanwhile, pat the salmon dry; season with the remaining spices and S&P.
- In a medium pan (non-stick if possible), heat a drizzle of oil on medium-high.
- Add the salmon* and cook, 2 to 3 min. per side, until browned and cooked as desired.
- Transfer to a plate. Wipe out and reserve the pan.
Make the caramelized lemongrass topping
- Juice the lime.
- Roughly chop the cilantro leaves and stems.
- In the reserved pan, heat a generous drizzle of oil on medium-high.
- Add the remaining lemongrass and sauté, 1 to 2 min., until beginning to brown.
- Add the honey, lime juice, 1 tbsp water (double for 4 portions) and S&P.
- Cook, stirring often, 2 to 3 min., until most of the liquid has evaporated.
- Transfer to a medium bowl and add the cilantro; stir well.
- If the topping seems dry, add a drizzle of oil.
Plate your dish
- Divide the salmon and vegetables between your plates.
- Top the salmon with the caramelized lemongrass topping. Bon appétit!
Feast easy. Celebrate happy.
Make your holiday gatherings simple and unforgettable. With our easy-to-prepare meal kits, you can share delicious, chef-designed dishes made with fresh, locally sourced ingredients—without the stress. From festive mains to hearty sides, it's never been easier to wow dinner guests. Available under the Holiday Feast tab on your menu.
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
