Protein Swap | Santa Fe Salmon Caesar Salad
with Crunchy Pepitas & Cabbage
Cooking time
10 minutes
Servings
2/4
Calories
580 /serving
We love finding exciting ways to optimize Caesar salad. This one is boosted with seared salmon (check that smoky spicing!) and crunchy pepitas. One thing we haven’t changed is our classic dressing. Because some things—especially creamy, garlicky, salty things—are sacred.
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 150g Shredded cabbage
- 1 Lime
- 280g Cherry tomatoes
- 1 Head of curly leaf lettuce
- 25g Roasted pepitas (pumpkin seeds)
- 60ml Caesar vinaigrette
- 8g Smoky Mexican Moments spices (smoked paprika, cumin, garlic flakes, coriander, paprika, oregano, black peppercorns, allspice, cloves, cinnamon)
Contains: Eggs, Milk, Mustard, Salmon
You will need:
Grill pan (or large pan, non-stick if possible)
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
40 g
Saturated Fat
6 g
Sodium
240 mg
Total Carb
24 g
Sugars
10 g
Protein
35 g
Fibre
7 g
Preparation
Mise en place
Roughly chop the lettuce. Halve the tomatoes. Quarter the lime. In a large bowl, combine the vinaigrette, juice of up to ½ the lime wedges and S&P.
Cook the salmon
Pat the salmon dry; season with the spices and S&P. In a grill pan (or large pan, non-stick if possible), heat a drizzle of oil on medium. Add the salmon* and cook, 2 to 3 min. per side, until browned and cooked as desired.
Make the salad
To the bowl of dressing, add the lettuce, cabbage and tomatoes.
Plate your dish
Divide the salad between your plates. Top with the salmon and pepitas. Garnish with the remaining lime wedges. Bon appétit!
Summer eats with @LaurentDagenais
This summer, we’re joining forces with Montreal-born and raised @LaurentDagenais to bring you restaurant-quality, locally inspired recipes rooted in #AlwaysHungry creativity.
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
