Protein Swap | Buttery Salmon Mozambique
with Roasted Brussels Sprouts
Cooking time
20 minutes
Servings
2/4
Calories
570 /serving
Mozambique has a long East African coastline and a history of Portuguese rule, so it's the inspiration for this warmly spiced fish dish. Take a keto trip inspired by camarão a Moçambique, laden with tender salmon and veggies in a buttery lime and tomato sauce.
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 14g Cilantro
- 50g Diced onions
- 1 Sweet pepper
- 15ml Minced garlic
- 300g Brussels sprouts
- 1 Lime
- 15ml Tomato paste
- 10g Out of Africa spices (paprika, salt, cumin, fenugreek, cardamom, black pepper, turmeric, allspice, coriander, cinnamon, cloves, ginger, kosher salt)
Contains: Milk • Salmon
You will need:
Large pan (non-stick if possible)
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
3 or 6 tbsp Butter
Total Fat
38 g
Saturated Fat
15 g
Sodium
1070 mg
Total Carb
30 g
Sugars
10 g
Protein
34 g
Fibre
10 g
Preparation
Roast the Brussels sprouts
- Preheat the oven to 450°F.
- Quarter the Brussels sprouts lengthwise.
- On a lined sheet pan, toss with a drizzle of oil, ¼ of the spices and S&P.
- Roast, stirring halfway, 10 to 12 min., until golden brown and tender.
Mise en place
- Meanwhile, halve, core and medium-dice the sweet pepper.
- Pick the cilantro leaves off the stems.
- Juice the lime.
- Pat the shrimp dry (remove the shells from the tails if desired); season with S&P.
Cook & coat the shrimp
- In a large pan (non-stick if possible), heat a drizzle of oil on medium.
- Add the sweet pepper and sauté, 2 to 4 min., until tender.
- Add the onions and garlic. Sauté, 1 to 2 min., until fragrant.
- Add the shrimp* and cook, stirring occasionally, 2 to 4 min., until opaque and cooked through.
- Add the tomato paste and remaining spices. Cook, stirring often, 30 sec. to 1 min., until dark red.
- Add the lime juice and 3 tbsp butter (double for 4 portions). Cook, stirring often, 1 to 3 min., until combined; season with S&P.
Plate your dish
- Divide the Brussels sprouts and shrimp between your plates.
- Garnish with the cilantro. Bon appétit!
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*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
