Protein Swap | Salmon Alla Pizzaiola
with Balsamic-Dressed Salad
Cooking time
25 minutes
Servings
2/4
Calories
900 /serving
Want to take a trip to the Italian coast? We’ve got your ticket. Classic pizzaiola ingredients—tomato and garlic—suit tender fillets of salmon, backed up by delicate buttered orzo pasta and a bright salad tossed in a rich balsamic vinaigrette.
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 1 Tomato
- 1 Head of curly leaf lettuce
- 15ml Minced garlic
- 100ml Tomato sauce
- 45ml Rich, Snappy Whipped Balsamic vinaigrette
- 140g Orzo
- 7.5g Olive Branch spices (garlic, red pepper bell, dried black olives, basil, oregano, parsley, lemon powder (maltodextrin, lemon puree, citric acid, sugar, lemon juice), canola oil, salt, black pepper, cellulose fiber (anti-caking agent))
Contains: Milk • Mustard • Salmon • Sulphites • Wheat
You will need:
Large pan (non-stick if possible)
Medium pot
Oil
Salt & pepper (S&P)
Strainer
2 or 4 tbsp Butter
Total Fat
49 g
Saturated Fat
13 g
Sodium
490 mg
Total Carb
76 g
Sugars
11 g
Protein
39 g
Fibre
7 g
Preparation
Boil the orzo
- Bring a medium pot of salted water to a boil.
- Add the orzo and boil, 9 to 10 min., until just tender.
- Drain and return to the pot.
- Add 1 tbsp butter (double for 4 portions) and S&P; stir well.
Mise en place
- Meanwhile, medium-dice the tomato.
- Pat the tilapia dry; season with ½ the spices and S&P.
- Roughly chop the lettuce.
Cook the tilapia & make the sauce
- In a large pan (non-stick if possible), heat a drizzle of oil on medium-high.
- Add the tilapia, garlic and ½ the tomato. Cook, stirring often, 1 to 2 min., until fragrant.
- Flip the tilapia and add ¼ cup water, 1 tbsp butter (double both for 4 portions), the tomato sauce and remaining spices.
- Reduce to a simmer and cook, partially covered, stirring occasionally, 3 to 4 min., until the tilapia* is cooked through and the sauce is slightly reduced; season with S&P.
Make the salad
- Meanwhile, in a medium bowl, combine the lettuce, remaining tomato, the vinaigrette and S&P.
Plate your dish
- Divide the orzo between your plates.
- Top with the tilapia and sauce.
- Serve the salad on the side. Bon appétit!
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*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
