Protein Swap | Keto: Quickie Kimchi Salmon Stir-Fry
with Asian Greens, Cabbage & Cauliflower ‘Rice’
Cooking time
15 minutes
Servings
2/4
Calories
490 /serving
Dig into a delightful salmon dinner in just 15 minutes. Each serving is loaded with goodness, from plentiful veggies to protein-filled seafood to a final pat of butter that seals in the tastiness. Sautéed Asian greens, pre-shredded cabbage and riced cauliflower make for soft and satisfying forkfuls, while a smart combo of chopped kimchi, tomato paste and rice vinegar give this stir-fry an Asian-themed flavour profile that goes on for miles.
We will send you:
- 2 Salmon fillets
- 225g Asian greens (yu choy or gai lan)
- 150g Shredded cabbage
- 15ml Minced garlic
- 300g Cauliflower ‘rice’ (chopped cauliflower)
- 15ml Rice vinegar
- 66g Organic kimchi
- 15ml Tomato paste
- 12g Seafood demi-glace
Contains: Clams, Milk, Perch, Salmon, Shrimp, Tilapia
You will need:
Large high-sided pan
Oil
1 or 2 tbsp Butter
Salt & pepper (S&P)
Large pan (non-stick if possible)
Total Fat
30 g
Saturated Fat
8 g
Sodium
900 mg
Total Carb
27 g
Sugars
10 g
Protein
34 g
Fibre
10 g
Preparation
Mise en place
Remove the bottom ½ inch of the yu choy stems; cut crosswise into 1-inch pieces. Roughly chop the kimchi.
Cook the salmon
Pat the salmon dry with paper towel; season with S&P. In a large 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.
Sauté the vegetables
Meanwhile, in a large, high-sided pan, heat a drizzle of oil on medium-high. Add the cabbage and cauliflower rice. Sauté, 2 to 4 min., until beginning to soften. Add the yu choy and sauté, 1 to 2 min., until just beginning to soften; season with S&P. Transfer to a bowl and reserve the pan.
Make the stir-fry
In the same pan, heat a generous drizzle of oil on medium-high. Add the tomato paste and garlic. Cook, stirring frequently, 1 to 2 min., until dark red and fragrant. Add the demi-glace and ¼ cup water (double for 4 portions). Cook, stirring occasionally, 3 to 4 min., until heated through. Add the vinegar, vegetables, kimchi and 1 tbsp butter (double for 4 portions). Cook, stirring frequently, 1 to 2 min., until combined.
Plate your dish
Divide the stir-fry between your bowls. Top with the salmon. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
