Slow Carb: Quick Seared Salmon over Warm Lacinato Kale Salad
with Lemony White Beans & Radishes
Cooking time
15 minutes
Servings
2/4
Calories
530 /serving
It’s more than low carb, it’s slow carb. The focus is on meat proteins, legumes and vegetables (no fruits or starchy grains) for complex carbohydrates and fibre that take longer for the body to process. Lacinato kale is a produce star for its dark puckered leaves. It brings body and boldness to this warm white bean and radish salad, made with lots of lemon and garlic. Sitting pretty on top are fillets of salmon, seared to just-firm, oh so flaky and ever-so-ready to be spritzed with lemon.
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 200g Radishes
- 2 Garlic cloves
- 1 Lemon
- ½ Bunch of lacinato kale
- 540ml White kidney beans (canned)
- 10g Olive Branch spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon powder, sunflower oil, black pepper, cellulose)
Contains: Salmon, Sulphites
You will need:
Large pan (non-stick if possible)
Strainer
Oil
Salt & pepper (S&P)
Total Fat
20 g
Saturated Fat
4 g
Sodium
1060 mg
Total Carb
54 g
Sugars
8 g
Protein
46 g
Fibre
23 g
Preparation
Mise en place
Remove the kale leaves from the stems; thinly slice the leaves. Thinly slice the radishes. Mince the garlic. Halve the lemon; juice ½ and quarter the remaining ½. Drain and rinse the kidney beans.
Cook the salmon
Pat the salmon dry with paper towel; season with ½ the spices and S&P. In a large pan (non-stick if possible), heat a drizzle of oil on medium-high. Add the salmon* and cook, 2 to 3 min. per side, until browned and cooked as desired. Transfer to a plate and keep warm. Wipe out and reserve the pan.
Start the warm bean salad
Meanwhile, in a medium bowl, combine the kale, a drizzle of oil and S&P. Massage the kale, 1 to 2 min., until softened. Add the radishes, lemon juice, 1 tbsp oil (double for 4 portions) and S&P; toss well.
Finish the warm bean salad
In the reserved pan, heat a drizzle of oil on medium-high. Add the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the kidney beans, remaining spices and S&P. Cook, stirring occasionally, 2 to 3 min., until warmed through. Transfer to the bowl of kale and toss well.
Plate your dish
Divide the warm bean salad between your plates. Top with the salmon. Squeeze the juice from the lemon wedges over the salmon. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
