Protein Swap | French-Style Salmon
over Endive, Olive & Almond Salad
Cooking time
20 minutes
Servings
2/4
Calories
730 /serving
This salmon recipe is a total catch. Seasoned with zesty herbs and seared to flaky, the fillets land on a hearty bulgur salad that’s brimming with French-inspired ingredients: delicate slivers of endive, crackling almonds and olives, for a little nod to Niçoise.
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 1 Garlic clove
- 1 Endive
- 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 25g Almonds
- 40g Olives
- 30ml White balsamic vinegar
- 80g Bulgur
- 9g Zesty Herbs spices (salt, garlic, dried carrots, spice, red bell pepper, sugar, curry powder (mustard), canola oil, onion, black pepper, lemon oil, citric acid)
Contains: Almonds • Mustard • Salmon • Sulphites • Wheat
You will need:
Large pan (non-stick if possible)
Medium pot
Oil
Salt & pepper (S&P)
Total Fat
48 g
Saturated Fat
7 g
Sodium
740 mg
Total Carb
42 g
Sugars
4 g
Protein
36 g
Fibre
12 g
Preparation
Cook the bulgur
- In a medium pot, combine the bulgur, ¾ cup water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 6 to 8 min., until the bulgur is tender and the water has been absorbed.
- Fluff the bulgur.
Mise en place
- Meanwhile, remove the root end of the endive; thinly slice crosswise.
- Roughly chop the olives.
- Mince the garlic.
Make the vinaigrette
- In a large pan (non-stick if possible), heat 3 tbsp oil (double for 4 portions) on medium-high.
- Add the almonds (roughly chop if whole), olives, garlic, ½ the spices and S&P.
- Sauté, 2 to 3 min., until the almonds are beginning to brown.
- Transfer to a large bowl and add the vinegar; stir well.
- Wipe out and reserve the pan.
Cook the tilapia
- Pat the tilapia dry; season with the remaining spices and S&P.
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the tilapia* and cook, 2 to 3 min. per side, until golden brown and cooked through.
Make the salad & serve
- To the bowl of vinaigrette, add the bulgur, baby greens and endive; toss well.
- Divide the salad between your plates.
- Top with the tilapia. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
