Protein Swap | Salmon with Crisp Chayote-Kimchi Salad
over Cilantro Cauliflower ‘Rice’
Cooking time
10 minutes
Servings
2/4
Calories
380 /serving
This salad has cray-cray crispness, thanks to matchsticks of ultra-crunchy chayote and cucumber. They’re complemented by bright cilantro underscored by the quiet fire of fermented kimchi. Play with temperature by laying it over warm herby riced cauliflower and floating salmon over top.
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 1 Cucumber
- 1 Chayote
- 200g Cauliflower ‘rice’ (chopped cauliflower)
- 14g Cilantro
- 30ml Apple cider vinegar
- 66g Organic kimchi
- 10g Hot Nori & Lemongrass spices (garlic, dehydrated carrots, black pepper, sea salt, red pepper, nori, ginger, canola oil, lemongrass, chili pepper, citric acid)
Contains: Salmon • Sulphites
You will need:
Large pan (non-stick if possible)
Medium pan
Oil
Peeler
Salt & pepper (S&P)
Total Fat
21 g
Saturated Fat
4 g
Sodium
460 mg
Total Carb
23 g
Sugars
6 g
Protein
31 g
Fibre
10 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 shrimp
- Pat the shrimp dry (remove the shells from the tails if desired); season with ⅔ of the 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
- 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 shrimp and salad. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
