Protein Swap | Cajun-Style Salmon Skillet
with Lemony Sautéed Sweet Pepper & ‘Dirty Rice’
Cooking time
25 minutes
Servings
2/4
Calories
720 /serving
Fish and rice is a classic Cajun-style combo, as are the smoky, sharp and earthy flavours you’ll pick up from our signature seasoning blend. Cook a vibrant sauté of sweet pepper, giving the pan a velvety touch of butter and a zing of lemon. Inspired by the foodways of Louisiana, the white rice gets special treatment, cooked with demi-glace and combined with garlicky, spiced riced cauliflower for extra oomph.
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 1 Sweet pepper
- 1 Lemon
- 200g Cauliflower ‘rice’ (chopped cauliflower)
- 15ml Minced garlic
- 2 Scallions
- 160g White rice
- 30ml Vegetable demi-glace
- 12g Smoky Cajun spices (smoked paprika, mustard, onion, garlic, oregano, thyme, kosher salt)
Contains: Milk, Mustard, Salmon
You will need:
Medium pot
Large pan (non-stick if possible)
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Total Fat
29 g
Saturated Fat
11 g
Sodium
420 mg
Total Carb
82 g
Sugars
7 g
Protein
36 g
Fibre
6 g
Preparation
Start the ‘dirty rice’
In a medium pot, combine the rice, demi-glace, 1 ¼ cups water (double for 4 portions) and a pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Sauté the cauliflower rice
Meanwhile, in a large pan (non-stick if possible), heat a drizzle of oil on medium. Add the cauliflower rice and ½ the garlic. Sauté, 8 to 10 min., until softened; season with ½ the spices and S&P. Transfer to a bowl and keep warm. Wipe out and reserve the pan.
Mise en place
Meanwhile, core and thinly slice the sweet pepper lengthwise. Halve the lemon; juice ½ and quarter the remaining ½. Thinly slice the scallions crosswise. Pat the salmon dry with paper towel; season with the remaining spices and S&P.
Start the skillet
In the reserved pan, heat a drizzle of oil on medium-high. Add the sweet pepper and ½ the scallions. Sauté, 3 to 4 min., until softened.
Finish the skillet & cook the salmon
To the pan of sweet pepper, add the remaining garlic, 2 tbsp butter (double for 4 portions) and the lemon juice; stir well. Transfer to a bowl. Wipe out and reserve the pan. In the same pan, 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.
Finish the ‘dirty rice’ & serve
To the pot of rice, add the cauliflower rice; stir well. Divide the ‘dirty rice’ between your plates. Top with the skillet and salmon. Garnish with the remaining scallions and the lemon wedges. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
