Protein Swap | Brazilian Salmon Moqueca
with Kalette & Zucchini
Cooking time
10 minutes
Servings
2/4
Calories
650 /serving
Destined for the table in just 10 minutes, this Brazilian fish stew is easy and breezy. Coconut milk makes salmon saucy and rich, with a fun flavour ride from fresh cilantro, leafy kalette and a dash of smoky spices. Samba-licious!
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 14g Cilantro
- 50g Diced onions
- 1 Green zucchini
- 100g Kalette
- 400ml Organic fair-trade coconut milk (non-GMO)
- 15ml Tomato paste
- 8g Smoky Mexican Moments spices (smoked paprika, cumin, garlic flakes, coriander, paprika, oregano, black peppercorns, allspice, cloves, cinnamon)
Contains: Salmon
You will need:
Medium pot
Oil
Salt & pepper (S&P)
Total Fat
50 g
Saturated Fat
35 g
Sodium
160 mg
Total Carb
19 g
Sugars
8 g
Protein
33 g
Fibre
5 g
Preparation
Start the moqueca
- Medium-dice the zucchini.
- Halve the kalette lengthwise.
- In a medium pot, heat a drizzle of oil on medium-high.
- Add the onions, zucchini, ½ the spices and S&P. Sauté, 2 to 3 min., until fragrant.
- Add the tomato paste and cook, stirring often, 1 to 2 min., until dark red.
Mise en place
- Meanwhile, pat the shrimp dry (remove from the shells from the tails if desired); season with the remaining spices and S&P.
- Roughly chop the cilantro leaves and stems.
Finish the moqueca
- To the pot, add the coconut milk. Simmer, stirring often, 1 to 2 min., until beginning to thicken.
- Add the shrimp and kalette. Simmer, stirring often, 2 to 4 min., until the shrimp* are opaque and cooked through and the kalette has softened.
- Add the cilantro and S&P; stir well.
Plate your dish
- Divide the moqueca between your bowls. Bon appétit!
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*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
