Protein Swap | West African Peanut Salmon & Shishito Bowls
with Colourful Cherry Tomato Salad
Cooking time
20 minutes
Servings
2/4
Calories
650 /serving
The warmth emanating from these bowls will embrace you. Spiced salmon is tender and crisped when it comes out of the Air Fryer to join lime-spritzed shishito peppers. It joins a juicy tomato salad and West African-inspired peanut sauce atop a mound of bulgur.
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 170g Shishito peppers
- 2 Limes
- 140g Multicoloured cherry tomatoes
- 80g Bulgur
- 30g Peanut butter
- 10g Out of Africa spices (paprika, salt, cumin, fenugreek, cardamom, black pepper, allspice, turmeric, coriander, cinnamon, cloves, ajowan, ginger, kosher salt)
Contains: Peanuts • Salmon • Wheat
You will need:
Medium pot
Oil
Salt & pepper (S&P)
Air fryer
Total Fat
35 g
Saturated Fat
6 g
Sodium
900 mg
Total Carb
53 g
Sugars
9 g
Protein
37 g
Fibre
13 g
Preparation
Cook the bulgur
- Preheat the air fryer to 375°F. Lightly oil the basket.
- In a medium pot, combine the bulgur, ¾ cup water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 6 to 8 min., until the bulgur is tender and the water has been absorbed. Fluff the bulgur.
Fry the shishitos
- In a medium bowl, combine the shishitos, a drizzle of oil and S&P.
- Quarter 1 lime (double for 4 portions).
- Place the shishitos in the air fry basket and fry, 5 to 7 min., until beginning to brown.
- Squeeze the juice of ½ the lime wedges over.
Make the tomato salad & peanut sauce
- Meanwhile, halve the tomatoes. In a second medium bowl, toss with the juice from the remaining lime wedges, a drizzle of oil and S&P.
- Juice the remaining lime.
- In a small bowl, combine 1 tbsp water (double for 4 portions), the peanut butter, lime juice, ½ the spices and S&P.
Fry the shrimp
- Pat the shrimp* dry (remove the shells from the tails if desired) and rub with a drizzle of oil; season with the remaining spices and S&P.
- Place in the air fryer basket and fry, 3 to 5 min., until opaque and cooked through.
Plate your dish
- Divide the bulgur between your bowls.
- Top with the shishitos, tomato salad and shrimp.
- Drizzle with the peanut sauce. Bon appétit!
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*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
