Protein Boost | Warm Greek Salad with Salmon & Olive-Marinated Feta
Heirloom Tomatoes & Grilled Eggplant
Cooking time
20 minutes
Servings
2/4
Calories
840 /serving
Power up on proteins! Add salmon to your meal with our Protein Boost option. For full on Greek vibes, we’re marinating feta cheese in a pungent olive miscela. And we’ve got an on-point selection of vegetables: super-juicy specialty tomatoes, and grilled eggplant and onion. Hearty quinoa and pre-chopped kale complete this warm, lemony salad.
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 1 Onion (or shallot)
- 120g Chopped kale
- 1 Lemon
- 1 Eggplant
- 95g Red & white quinoa
- 30g Olive miscela
- 90g Feta
- 225g Heirloom tomatoes
- 10g Greek Empire spices (garlic, cumin, paprika, oregano, salt, black pepper, basil)
Contains: Milk, Salmon
You will need:
Medium pot
Oil
Salt & pepper (S&P)
BBQ
Olive oil
Large pan (non-stick if possible)
Total Fat
51 g
Saturated Fat
13 g
Sodium
620 mg
Total Carb
54 g
Sugars
10 g
Protein
45 g
Fibre
10 g
Preparation
Cook the quinoa
- Heat the BBQ on high, making sure to oil the grill first.
- Using a strainer, rinse the quinoa.
- In a medium pot, combine the quinoa, 1 cup water (double for 4 portions), ⅓ of the spices and a pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until tender. Fluff the quinoa.
Mise en place
- Meanwhile, in a small bowl, combine the cheese, olive miscela and a drizzle of olive oil.
- Peel and thinly slice the onion into rounds.
- Cut the eggplant lengthwise into ½ inch pieces.
Grill the vegetables
- In a medium bowl, combine the onion, eggplant, a drizzle of oil, the remaining spices and S&P.
- Add to the BBQ and grill, turning occasionally, 6 to 8 min., until browned and tender.
- Transfer to a cutting board. Once cool enough, halve the onion and medium-dice the eggplant.
Cook the salmon
- Pat the salmon dry; season with 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.
Start the salad
- Meanwhile, cut the tomatoes into ½ inch wedges; season with S&P.
- Juice the lemon.
- In a large bowl, combine the kale and a drizzle of oil. Massage, 1 to 2 min., until softened.
Finish the salad & serve
- To the bowl of kale, add the quinoa, tomatoes, vegetables, lemon juice, 2 tbsp oil (double for 4 portions) and S&P.
- Divide the salad between your bowls.
- Top with the salmon and olive-cheese mixture. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
