Protein Swap | Salmon Tikka Masala
with Broccoli & Peas
Cooking time
15 minutes
Servings
2/4
Calories
510 /serving
Does fish curry tikka your fancy? This one comes in thick, creamy and keto-conscious, with salmon that cooks up in no time, along with green peas for pop. Roasted broccoli is a champion side, garnished with freshly chopped cilantro and lime.
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 200g Broccoli florets
- 14g Cilantro
- 1 Lime
- 15ml Ginger paste
- 150g Green peas
- 30ml Tomato paste
- 60ml Heavy cream
Contains: Milk • Salmon
You will need:
Large pan (non-stick if possible)
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
30 g
Saturated Fat
10 g
Sodium
810 mg
Total Carb
29 g
Sugars
8 g
Protein
35 g
Fibre
9 g
Preparation
Roast the broccoli
- Preheat the oven to 450°F.
- Halve the lime; juice ½ and quarter the remaining ½.
- On a lined sheet pan, toss the broccoli (halve if large) with a drizzle of oil, ½ the ginger, ½ the spices and S&P.
- Roast, stirring halfway, 14 to 16 min., until tender.
Make the shrimp tikka masala
- Meanwhile, 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 remaining ginger and sauté, 30 sec. to 1 min., until fragrant.
- Add the shrimp and cook, 1 to 2 min. on one side, until partially cooked.
- Flip and add the tomato paste and cream; bring to a boil.
- Reduce to a simmer and cook, stirring often, 1 to 2 min., until the sauce has slightly thickened and the shrimp* are opaque and cooked through.
- Add the lime juice and peas; stir well.
Finish & serve
- Roughly chop the cilantro leaves and stems.
- Divide the broccoli and shrimp tikka masala between your plates.
- Garnish with the lime wedges and cilantro. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
