Protein Swap | Cauliflower 'Arroz' Con Salmon
with Butternut Squash & Peas
Cooking time
15 minutes
Servings
2/4
Calories
430 /serving
Ready, set, Spain! Using cauliflower rice instead of arroz is a fun way to enjoy a Spanish classic without the carbs. Plus, this skillet is ready in a flash. It lands you garlicky salmon and veggies garnished with parsley in just 15 minutes.
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 15ml Minced garlic
- 200g Diced butternut squash
- 300g Cauliflower ‘rice’ (chopped cauliflower)
- 14g Parsley
- 2g Ground turmeric
- 30ml Vegetable demi-glace
- 30ml Tomato paste
- 150g Green peas
Contains: Salmon
You will need:
Large high-sided oven-safe pan
Oil
Salt & pepper (S&P)
Total Fat
19 g
Saturated Fat
4 g
Sodium
270 mg
Total Carb
36 g
Sugars
13 g
Protein
35 g
Fibre
9 g
Preparation
Sauté the squash & cauliflower
- Preheat the oven to 450°F.
- In a large, high-sided, oven-safe pan, heat a drizzle of oil on medium-high.
- Add the squash and sauté, 2 to 3 min., until beginning to soften.
- Add the cauliflower rice and S&P. Sauté, 4 to 6 min., until partially cooked.
- Add the garlic, turmeric and tomato paste. Sauté, 1 min., until fragrant.
Make the shrimp skillet
- Pat the shrimp dry (remove the shells from the tails if desired); season with S&P.
- To the pan, add the demi-glace and 2 tbsp water (double for 4 portions).
- Cook, partially covered, 2 to 3 min., until tender.
- Add the peas; stir well.
- Arrange the shrimp* over the skillet, transfer to the oven and bake, 4 to 7 min., until opaque and cooked through.
Mise en place
- Meanwhile, roughly chop the parsley leaves and stems.
Plate your dish
- Divide the shrimp skillet between your plates.
- Garnish with the parsley. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
