Protein Swap | Creole Butter Salmon Skillet
with Cherry Tomato Salad
Cooking time
10 minutes
Servings
2/4
Calories
520 /serving
New Orleans knows how to have fun, so that’s where we’re headed. Salmon gets the Creole treatment from fresh cherry tomatoes cooked down in a buttery sauce with sweet and smoky spices. Meanwhile, the salad gets crisp French (or French Quarter) radishes.
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 280g Cherry tomatoes
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 15ml Minced garlic
- 100g French radishes
- 1 Lemon
- 14g Parsley
- 10g Simply Smokin’ spices (sugar, paprika, salt, onion, cumin, coriander seeds, mustard, sunflower oil, black pepper, Cayenne pepper, silicon dioxide, hickory smoke flavour)
Contains: Milk • Mustard • Salmon
You will need:
Large pan (non-stick if possible)
Oil
Salt & pepper (S&P)
Whisk
3 or 6 tbsp Butter
Total Fat
39 g
Saturated Fat
15 g
Sodium
960 mg
Total Carb
15 g
Sugars
8 g
Protein
31 g
Fibre
5 g
Preparation
Mise en place
- Thinly slice the radishes.
- Roughly chop the parsley leaves and stems.
- Halve the lemon; juice ½ and quarter the remaining ½.
Make the shrimp skillet
- Pat the shrimp dry (remove the shells from the tails if desired); season with the spices and S&P.
- In a large pan (non-stick if possible), heat a drizzle of oil on medium-high.
- Add ½ the tomatoes and sauté, 2 to 3 min., until blistered.
- Reduce the heat to medium and add the shrimp*, garlic and 3 tbsp butter (double for 4 portions).
- Cook, 1 to 2 min. per side, until opaque and cooked through.
- Off the heat, add ½ the parsley; stir well.
Make the salad
- Halve the remaining tomatoes.
- In a large bowl, whisk the lemon juice, a generous drizzle of oil and S&P.
- Add the baby greens, radishes and halved tomatoes; toss well.
Plate your dish
- Divide the shrimp skillet between your plates.
- Serve the salad on the side.
- Garnish with the lemon wedges and remaining parsley. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
