Protein Swap | Grilled Lemongrass Salmon Salad
with Vietnamese Nuoc Cham
Cooking time
20 minutes
Servings
2/4
Calories
400 /serving
If salmon with lemongrass and garlic weren't fragrant enough for ya, this paleo salad is right there behind it! A rainbow connection of veggies is lightly dressed with nuoc cham—Vietnam’s miraculously salty, sour, sweet, aromatic condiment—with some welcome extra on the side!
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 2 Cucumbers
- 15ml Minced garlic
- 2 Limes
- 280g Multicoloured cherry tomatoes
- 14g Cilantro
- 150g Rainbow veggie mix (carrot, red cabbage, broccoli)
- 7g Honey
- 5ml Fish sauce
- 15g Minced lemongrass
Contains: Anchovies • Salmon
You will need:
Aluminum foil
Oil
Salt & pepper (S&P)
Whisk
BBQ (or pan)
Total Fat
21 g
Saturated Fat
4 g
Sodium
310 mg
Total Carb
27 g
Sugars
11 g
Protein
31 g
Fibre
6 g
Preparation
Mise en place
- Heat the BBQ on high (or pan on medium-high), making sure to oil the grill first.
- Halve the tomatoes.
- Pick the cilantro leaves off the stems.
- Halve the cucumbers lengthwise; thinly slice crosswise.
- Halve the limes; juice 1 ½ and quarter the remaining ½.
Grill the shrimp
- Pat the shrimp* dry (remove the shells from the tails if desired); rub with ¾ of the garlic, ¾ of the lemongrass, a drizzle of oil and S&P.
- Add** **to a foil-lined section of the BBQ (or pan) and grill, 1 to 2 min. per side, until opaque and cooked through.
Make the nuoc cham & salad
- In a small bowl, whisk the lime juice, honey, fish sauce, remaining garlic and lemongrass, a drizzle of oil and S&P.
- In a large bowl, combine the tomatoes, cilantro, cucumbers, veggie mix, ½ the nuoc cham, a drizzle of oil and S&P.
Plate your dish
- Divide the salad between your plates.
- Top with the shrimp.
- Garnish with the lime wedges.
- Serve the remaining nuoc cham on the side. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
