Protein Swap | Paleo: Quick Persian-Style Salmon & Pepper
over Ginger-Spiced Cauliflower ‘Rice’
Cooking time
10 minutes
Servings
2/4
Calories
380 /serving
Persian cuisine plus paleo diet principles equals pure pleasure for dinner. And this smart sauté is also quick, requiring just 10 minutes of cooking time before it lands in front of you with seared flaky salmon on top. Start by softening onions and sweet pepper on the stovetop, then add in tomato paste and warm spices to work together to slather it with tastiness, before it’s dropped over ginger-perfumed cauliflower ‘rice’, a carb-conscious alternative to the usual grain.
We will send you:
- 2 Salmon fillets
- 300g Cauliflower ‘rice’ (chopped cauliflower)
- 50g Diced onions
- 15ml Ginger paste
- 1 Sweet pepper
- 15ml Tomato paste
- 30ml Vegetable demi-glace
- 6g From Taj to Tagine spices (coriander, fennel, paprika, cumin, turmeric, salt)
Contains: Salmon
You will need:
Medium pan
2 Large pans (non-stick if possible)
Oil
Salt & pepper (S&P)
Total Fat
20 g
Saturated Fat
4 g
Sodium
260 mg
Total Carb
22 g
Sugars
8 g
Protein
31 g
Fibre
6 g
Preparation
Mise en place
Core and thinly slice the sweet pepper lengthwise.
Sauté the cauliflower rice
In a medium pan, heat a drizzle of oil on medium-high. Add the cauliflower rice and ½ the ginger. Sauté, 6 to 8 min., until softened; season with ½ the spices and S&P.
Sauté the sweet pepper
Meanwhile, in a large pan (non-stick if possible), heat a drizzle of oil on medium. Add the onions, sweet pepper and remaining ginger. Sauté, 3 to 4 min., until the onions are fragrant.
Coat the sweet pepper
To the pan of sweet pepper, add the tomato paste, demi-glace and ⅓ cup water (double for 4 portions). Cook, stirring frequently, 2 to 3 min., until slightly reduced.
Cook the salmon
Pat the salmon dry with paper towel; season with the remaining spices and S&P. In a second large pan (non-stick if possible), heat a drizzle of oil on medium. Add the salmon* and cook, 2 to 3 min. per side, until browned and cooked as desired.
Plate your dish
Divide the cauliflower rice between your plates. Top with the salmon and sweet pepper. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
