Protein Swap | Paleo: Quick Salmon with Chayote, Cucumber & Kimchi Salad
over Cilantro-Flecked Cauliflower ‘Rice’
Cooking time
10 minutes
Servings
2/4
Calories
370 /serving
There’s salad to say about this salad! It’s got cray-cray crispness, thanks to matchsticks of ultra-crunchy, mild-tasting chayote and refreshing slices of cucumber. Complement those elements with apple cider vinegar and bright cilantro underscored by the quiet fire of fermented kimchi. Play with temperature as you lay it out over warm herby riced cauliflower and then float flaky salmon on top, seared to pink in no time, and fragrant with nori and lemongrass.
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 200g Cauliflower ‘rice’ (chopped cauliflower)
- 1 Bunch of cilantro
- 1 Cucumber
- 1 Chayote
- 30ml Apple cider vinegar
- 66g Organic kimchi
- 10g Hot Nori & Lemongrass spices (dehydrated vegetables, sea salt, seaweed, ginger, sunflower oil, lemongrass, crushed cayenne pepper)
Contains: Salmon, Sulphites
You will need:
Medium pan
Large pan (non-stick if possible)
Peeler
Oil
Salt & pepper (S&P)
Total Fat
21 g
Saturated Fat
4 g
Sodium
470 mg
Total Carb
19 g
Sugars
5 g
Protein
30 g
Fibre
9 g
Preparation
Sauté the cauliflower rice
Roughly chop the cilantro leaves and stems. In a medium pan, heat a drizzle of oil on medium. Add the cauliflower rice and sauté, 8 to 10 min., until softened; season with S&P. Add ½ the cilantro; stir well.
Mise en place
Meanwhile, peel and cut the chayote into matchsticks (or halve and thinly slice). Halve the cucumber lengthwise; thinly slice crosswise on an angle.
Cook the salmon
Pat the salmon dry with paper towel; season with ⅔ of the spices and 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.
Make the salad
Meanwhile, in a medium bowl, combine the chayote, cucumber, kimchi (roughly chop if large), vinegar, remaining cilantro and spices, a drizzle of oil and S&P.
Plate your dish
Divide the cauliflower rice between your plates. Top with the salmon and salad. Bon appétit!
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*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
