Protein Swap | Scandinavian Salmon Salad
with Fennel, Dill & Cara Cara Orange
Cooking time
15 minutes
Servings
2/4
Calories
420 /serving
Refuel and refresh at the same time. Seared salmon is met with an energizing combination of salad ingredients: fronds of dill, crisp fennel and rounds of orange. It’s one pan, it’s paleo and it’s pure pleasure.
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 1 Cara Cara orange
- 14g Dill
- 1 Head of curly leaf lettuce
- 1 Fennel bulb
- 30ml Apple cider vinegar
- 15ml Dijon mustard
Contains: Mustard • Salmon • Sulphites
You will need:
Large pan (non-stick if possible)
Oil
Salt & pepper (S&P)
Whisk
Total Fat
20 g
Saturated Fat
4 g
Sodium
440 mg
Total Carb
31 g
Sugars
18 g
Protein
33 g
Fibre
10 g
Preparation
Mise en place
- Cut off the top and bottom of the orange; cut away the peel and white pith. Thinly slice and save any juice for the salad vinaigrette.
- Pick the dill fronds off the stems.
- Separate the lettuce leaves; tear the leaves.
- Halve and core the fennel bulb lengthwise; cut into wedges.
Cook the shrimp
- Pat the shrimp dry and remove the shells from the tails; season with 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
- In a large bowl, whisk the vinegar, mustard, orange juice, a drizzle of oil and S&P.
- Add the orange, dill, lettuce and fennel; toss well.
Plate your dish
- Divide the salad between your bowls.
- Top with the shrimp. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
