Protein Swap | Salmon & Pea Spring Salad
with Scallion Vinaigrette
Cooking time
15 minutes
Servings
2/4
Calories
400 /serving
Spring into action with a snippy snappy salad. Give string peas and peas the quickest of blanchings to retain their crispness. Tossed in a garlicky scallion vinaigrette, each serving is topped with seared salmon that come off the pan perfectly tender and pink.
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 1 Garlic clove
- 100g String peas (sugar snap peas or snow peas)
- 2 Scallions
- 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 30ml Apple cider vinegar
- 150g Green peas
- 9g Zesty Herbs spices (garlic, dried carrots, spices, red bell pepper, sugar, curry powder (mustard) canola oil, onion, salt, black pepper, lemon oil, citric acid)
Contains: Mustard • Salmon • Sulphites
You will need:
Large pan (non-stick if possible)
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Olive oil
Total Fat
20 g
Saturated Fat
5 g
Sodium
300 mg
Total Carb
22 g
Sugars
7 g
Protein
33 g
Fibre
7 g
Preparation
Mise en place
- Bring a medium pot of salted water to a boil.
- Remove the stem ends of the string peas; pull off the tough string along each pod.
- Thinly slice the scallions crosswise.
- Mince the garlic.
Blanch the vegetables
- Add the string peas to the pot of boiling water and boil, 2 to 3 min., until crisp-tender.
- In the last min., add the green peas.
- Drain and transfer to a bowl of ice water.
- Once cool, drain and pat dry.
Make the vinaigrette
- In a second large bowl, combine the vinegar, scallions, garlic, 3 tbsp olive oil (double for 4 portions), ½ the spices and S&P.
Cook the shrimp
- Pat the shrimp dry (remove the shells from the tails if desired); season with the remaining spices and S&P.
- In a large pan (non-stick if possible), heat a drizzle of oil on medium.
- Add the shrimp* and cook, 1 to 2 min. per side, until opaque and cooked through.
Make the salad & serve
- To the bowl of vinaigrette, add the vegetables and baby greens; toss well.
- Divide the salad between your plates.
- Top with the shrimp. Bon appétit!
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*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
