Protein Swap | Speedy Nordic Salmon Salad
with Ancient Grains
Cooking time
15 minutes
Servings
2/4
Calories
780 /serving
Did someone say spring? This Scandinavian seafood salad says it loud and clear. It’s crisp and crunchy with seared salmon, celery and lettuce, and it’s anchored with farro, an ancient form of wheat that’s both good-for-you and grounding.
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 2 Celery stalks
- 1 Head of lettuce
- 227g Pre-cooked farro
- 30ml Mayonnaise
- 1g Dried dill
- 15ml Dijon mustard
- 43ml Sour cream
- 2.5g Down by the Bay spices (celery salt (salt, celery seed, canola oil, cellulose), black pepper, mustard, bay leaves, nutmeg, paprika, Cayenne pepper, cardamom, cloves, ginger, mace)
- 30ml Lemon juice
Contains: Eggs • Milk • Mustard • Salmon • Sulphites • Wheat
You will need:
Microwave
Oil
Salt & pepper (S&P)
Medium pan (non-stick if possible)
Total Fat
54 g
Saturated Fat
9 g
Sodium
600 mg
Total Carb
37 g
Sugars
3 g
Protein
36 g
Fibre
8 g
Preparation
Warm the farro
- Poke small holes in the bag of farro.
- Microwave, 1 ½ to 2 min., until heated through.
- Transfer to a bowl and let cool.
Cook the shrimp
- Pat the shrimp dry (remove the shells from the tails if desired); season with the spices and S&P.
- In a medium 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.
- Transfer to a cutting board and roughly chop.
Dress the shrimp
- Thinly slice the celery crosswise.
- In a medium bowl, combine the sour cream, mayo, dill, ½ the celery, 1 tsp of the lemon juice (double for 4 portions) and S&P.
- Add the shrimp; toss well.
Make the salad
- Roughly chop the lettuce.
- In a large bowl, combine the mustard (start with ½ for a milder flavour), remaining lemon juice and 3 tbsp oil (double for 4 portions).
- Add the farro, lettuce, remaining celery and S&P; toss well.
Plate your dish
- Divide the salad between your plates.
- Top with the shrimp. Bon appétit!
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*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
