Protein Swap | Scandinavian Poached Shrimp
with Roasted Beet Salad & Dilly Labneh
Cooking time
25 minutes
Servings
2/4
Calories
420 /serving
For poaching purposes, you’ll bring whole sprigs of dill and lemon slices to a boil in a demi-glace broth. Slip in spiced shrimp, and they’ll cook to delicate perfection. With herbed labneh, and a red onion and beet salad, this Scandi spread is haute hygge.
We will send you:
- 340g BAP-certified shrimp (high-protein serving)
- 200g Diced beets
- 1 Lemon
- 1 Head of curly leaf lettuce
- 50g Sliced red onions
- 14g Dill
- 30ml Vegetable demi-glace
- 60ml Labneh
- 9g Zesty Herbs spices (salt, garlic, dried carrots, spice, red bell pepper, sugar, curry powder (mustard), canola oil, onion, black pepper, lemon oil, citric acid)
Contains: Milk • Mustard • Shrimp
You will need:
Large high-sided pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
15 g
Saturated Fat
6 g
Sodium
1640 mg
Total Carb
39 g
Sugars
14 g
Protein
37 g
Fibre
7 g
Preparation
Roast the vegetables
- Preheat the oven to 450°F.
- On a lined sheet pan, toss the beets with a drizzle of oil and S&P.
- Roast, 7 to 9 min., until partially cooked.
- Flip and add the onions, a drizzle of oil and S&P; stir well.
- Roast, 7 to 9 min., until the vegetables are tender.
Mise en place
- Meanwhile, halve the lemon; juice ½ and thinly slice the remaining ½.
- Pick ½ the dill fronds off the stems; roughly chop the remaining leaves and stems.
- Separate the lettuce leaves; tear the leaves.
Prepare the poaching liquid
In a large, high-sided pan, combine 1 cup water (double for 4 portions), the demi-glace, whole dill, lemon slices, ½ the spices and S&P; bring to a boil then reduce to a simmer.
Poach the salmon
- Pat the salmon dry; season with the remaining spices and S&P.
- To the pan of poaching liquid, add the salmon* and cook, covered, flipping and basting halfway, 5 to 7 min., until cooked through.
Make the salad & dilly labneh
- Meanwhile, in a large bowl, combine the lemon juice, a drizzle of oil and S&P.
- Add the lettuce and vegetables; toss well.
- In a medium bowl, combine the labneh, chopped dill and S&P.
Plate your dish
- Divide the salmon and salad between your plates.
- Dollop with the dilly labneh. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
