Pescatarian with Seared Shrimp & Roasted Salmon

Pescatarian

with Seared Shrimp & Roasted Salmon

Group Created with Sketch. 95 min
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    8 Servings
  • icon-nutrition Created with Sketch. Est. 890 Cals/serving
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These recipes include fish or seafood, as well as other protein sources like eggs and tofu, and are accompanied by sides like veggies and rice.

This week's meals are:
• Seared Shrimp & Quinoa with Harissa Yogurt
• Coconut Curry Shrimp & Noodles with Creamy Cilantro Sauce
• Italian-Style Salmon & Quinoa with Spicy Lemon Dressing
• Roasted Salmon & Lo Mein with Sweet Chili-Sambal Sauce

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fresh
ingredients
Pescatarian with Seared Shrimp & Roasted Salmon
Title
  • 3 Tbsps Roasted Peanuts
  • 2 Tbsps Sliced Roasted Almonds
  • 3 Tbsps Roasted Cashews
  • 1 tsp Black & White Sesame Seeds
  • 1 tsp Furikake
  • 1 Tbsp Rice Vinegar
  • 1 oz Castelvetrano Olives
  • 2 Tbsps Butter
  • 1 Tbsp Yellow Curry Paste
  • 1 13.5-Oz Can Light Coconut Milk
  • 1 Tbsp Capers
  • ⅓ cup Asian-Style Sautéed Aromatics
  • 1 cup Red Quinoa
  • 1 lb Fresh Lo Mein Noodles (Previously Frozen)
  • 1 head Cauliflower
  • 6 oz Green Beans
  • 1⅛ lbs Tail-On Shrimp (Peeled & Deveined)
  • 4 Skin-On Salmon Fillets
  • ½ cup Plain Nonfat Greek Yogurt
  • 1 Tbsp Red Harissa Paste
  • 1½ tsps Calabrian Chile Paste
  • ¼ cup Cilantro Sauce
  • 2 Tbsps Crème Fraîche
  • 1 Lemon
  • 1 Tbsp Sambal Oelek
  • ¼ cup Sweet Chili Sauce
tried-and-true
kitchen tools
step-by-step
instructions
Roast the salmon:
1 Roast the salmon:

Preheat the oven to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Line a sheet pan with foil. Pat the salmon dry with paper towels. Transfer to a cutting board, skin side down; halve each fillet. Drizzle with olive oil and season on both sides with salt and pepper. Transfer to the sheet pan; arrange skin side down. Roast 15 to 17 minutes, or until lightly browned and cooked through.* Leaving the oven on, remove from the oven. 

* An instant-read thermometer should register 145°F.

Cook the quinoa:
2 Cook the quinoa:

Meanwhile, using the flat side of your knife, smash the olives to release the pits. Discard the pits, then roughly chop the olives. Roughly chop the capers. Add the quinoa to the pot of boiling water. Cook, uncovered, 16 to 18 minutes, or until tender. Reserving the pot, drain thoroughly, then transfer to a large bowl. Add the chopped olives, chopped capers, and butter; stir until combined and the butter is melted. Refill the pot 3/4 of the way up with salted water; cover and heat to boiling on high.

Roast the cauliflower & finish the quinoa:
3 Roast the cauliflower & finish the quinoa:

Meanwhile, wash and dry the fresh produce for bulk cooking. Line a separate sheet pan with foil. Cut out and discard the core of the cauliflower; cut into small florets. Transfer to the sheet pan. Drizzle with olive oil and season with salt and pepper; toss coat. Arrange in an even layer. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Transfer to the bowl of cooked quinoa; stir to combine.

Cook & finish the noodles:
4 Cook & finish the noodles:

Meanwhile, cut off and discard the stem ends of the green beans; halve crosswise. Add the noodles to the pot of boiling water, stirring gently to separate.  Cook, stirring occasionally, 2 minutes. Add the halved green beans. Continue to cook, stirring occasionally, 1 to  2 minutes, or until the noodles are tender and the green beans are bright green and slightly softened. Turn off the heat. Drain thoroughly and rinse under cold water 30 seconds to 1 minute to stop the cooking process. Return to the pot; stir in the sautéed aromatics until melted and combined. 

Cook the shrimp:
5 Cook the shrimp:

Pat the shrimp dry with paper towels; remove the tails. Season with salt and pepper. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Make the curry sauce:
6 Make the curry sauce:

To the pan of reserved fond, add the coconut milk (carefully, as the liquid may splatter) and curry paste. Heat to boiling on high. Once boiling, reduce the heat to medium-high. Cook, stirring frequently and scraping up any fond, 3 to 4 minutes, or until combined and thickened. Turn off the heat and stir in the vinegar.

Make the Creamy Cilantro Sauce:
7 Make the Creamy Cilantro Sauce:

Combine the cilantro sauce and crème fraîche.

Make the Harissa Yogurt:
8 Make the Harissa Yogurt:

Combine the yogurt, harissa paste, and  2 teaspoons of water. 

Make the Sweet Chili-Sambal Sauce:
9 Make the Sweet Chili-Sambal Sauce:

Combine the sweet chili sauce, sambal oelek, and 2 tablespoons of water.

Make the Spicy Lemon Dressing:
10 Make the Spicy Lemon Dressing:

Quarter and deseed the lemon. Combine the Calabrian chile paste, the juice of all 4 lemon wedges, and 1 tablespoon of olive oil.

Assemble & Store the Coconut Curry Shrimp  & Noodles:
11 Assemble & Store the Coconut Curry Shrimp & Noodles:

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 cooked shrimp

• 1/4 finished noodles 

• 1/2 curry sauce

Transfer the creamy cilantro sauce to 2 small containers.

Assemble & Store the Seared Shrimp & Quinoa:
12 Assemble & Store the Seared Shrimp & Quinoa:

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 cooked shrimp

• 1/4 finished quinoa

Transfer the harissa yogurt to 2 small containers.

Assemble & Store the Roasted Salmon & Lo Mein:
13 Assemble & Store the Roasted Salmon & Lo Mein:

Makes 2 servings:

For each serving, in a large container combine: 

• 1 piece roasted salmon

• 1/4 finished noodles 

Transfer the sweet chili-sambal sauce to 2 small containers.

Assemble & Store the Italian-Style Salmon  & Quinoa:
14 Assemble & Store the Italian-Style Salmon & Quinoa:

Makes 2 servings:

For each serving, in a large container combine: 

• 1 piece roasted salmon

• 1/4 finished quinoa 

Transfer the spicy lemon dressing to 2 small containers.

Finish & Serve the Coconut Curry Shrimp & Noodles:
15 Finish & Serve the Coconut Curry Shrimp & Noodles:

Makes 2 servings:

Heat the finished shrimp, noodles, and curry sauce  in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy cilantro sauce and peanuts.

Finish & Serve the Seared Shrimp & Quinoa:
16 Finish & Serve the Seared Shrimp & Quinoa:

Makes 2 servings:

Roughly chop the cashews. Heat the finished shrimp and quinoa in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the harissa yogurt and chopped cashews. 

Finish & Serve the Roasted Salmon & Lo Mein:
17 Finish & Serve the Roasted Salmon & Lo Mein:

Makes 2 servings:

Heat the finished salmon and noodles in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the sweet chili-sambal sauce, furikake, and sesame seeds. 

Finish & Serve the Italian-Style Salmon & Quinoa:
18 Finish & Serve the Italian-Style Salmon & Quinoa:

Makes 2 servings:

Heat the finished salmon and quinoa in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the spicy lemon dressing and almonds. 

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Roast the salmon:
1 Roast the salmon:

Preheat the oven to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Line a sheet pan with foil. Pat the salmon dry with paper towels. Transfer to a cutting board, skin side down; halve each fillet. Drizzle with olive oil and season on both sides with salt and pepper. Transfer to the sheet pan; arrange skin side down. Roast 15 to 17 minutes, or until lightly browned and cooked through.* Leaving the oven on, remove from the oven. 

* An instant-read thermometer should register 145°F.

2 Cook the quinoa:

Meanwhile, using the flat side of your knife, smash the olives to release the pits. Discard the pits, then roughly chop the olives. Roughly chop the capers. Add the quinoa to the pot of boiling water. Cook, uncovered, 16 to 18 minutes, or until tender. Reserving the pot, drain thoroughly, then transfer to a large bowl. Add the chopped olives, chopped capers, and butter; stir until combined and the butter is melted. Refill the pot 3/4 of the way up with salted water; cover and heat to boiling on high.

Cook the quinoa:
Roast the cauliflower & finish the quinoa:
3 Roast the cauliflower & finish the quinoa:

Meanwhile, wash and dry the fresh produce for bulk cooking. Line a separate sheet pan with foil. Cut out and discard the core of the cauliflower; cut into small florets. Transfer to the sheet pan. Drizzle with olive oil and season with salt and pepper; toss coat. Arrange in an even layer. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Transfer to the bowl of cooked quinoa; stir to combine.

4 Cook & finish the noodles:

Meanwhile, cut off and discard the stem ends of the green beans; halve crosswise. Add the noodles to the pot of boiling water, stirring gently to separate.  Cook, stirring occasionally, 2 minutes. Add the halved green beans. Continue to cook, stirring occasionally, 1 to  2 minutes, or until the noodles are tender and the green beans are bright green and slightly softened. Turn off the heat. Drain thoroughly and rinse under cold water 30 seconds to 1 minute to stop the cooking process. Return to the pot; stir in the sautéed aromatics until melted and combined. 

Cook & finish the noodles:
Cook the shrimp:
5 Cook the shrimp:

Pat the shrimp dry with paper towels; remove the tails. Season with salt and pepper. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

6 Make the curry sauce:

To the pan of reserved fond, add the coconut milk (carefully, as the liquid may splatter) and curry paste. Heat to boiling on high. Once boiling, reduce the heat to medium-high. Cook, stirring frequently and scraping up any fond, 3 to 4 minutes, or until combined and thickened. Turn off the heat and stir in the vinegar.

Make the curry sauce:
Make the Creamy Cilantro Sauce:
7 Make the Creamy Cilantro Sauce:

Combine the cilantro sauce and crème fraîche.

8 Make the Harissa Yogurt:

Combine the yogurt, harissa paste, and  2 teaspoons of water. 

Make the Harissa Yogurt:
Make the Sweet Chili-Sambal Sauce:
9 Make the Sweet Chili-Sambal Sauce:

Combine the sweet chili sauce, sambal oelek, and 2 tablespoons of water.

10 Make the Spicy Lemon Dressing:

Quarter and deseed the lemon. Combine the Calabrian chile paste, the juice of all 4 lemon wedges, and 1 tablespoon of olive oil.

Make the Spicy Lemon Dressing:
Assemble & Store the Coconut Curry Shrimp  & Noodles:
11 Assemble & Store the Coconut Curry Shrimp & Noodles:

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 cooked shrimp

• 1/4 finished noodles 

• 1/2 curry sauce

Transfer the creamy cilantro sauce to 2 small containers.

12 Assemble & Store the Seared Shrimp & Quinoa:

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 cooked shrimp

• 1/4 finished quinoa

Transfer the harissa yogurt to 2 small containers.

Assemble & Store the Seared Shrimp & Quinoa:
Assemble & Store the Roasted Salmon & Lo Mein:
13 Assemble & Store the Roasted Salmon & Lo Mein:

Makes 2 servings:

For each serving, in a large container combine: 

• 1 piece roasted salmon

• 1/4 finished noodles 

Transfer the sweet chili-sambal sauce to 2 small containers.

14 Assemble & Store the Italian-Style Salmon & Quinoa:

Makes 2 servings:

For each serving, in a large container combine: 

• 1 piece roasted salmon

• 1/4 finished quinoa 

Transfer the spicy lemon dressing to 2 small containers.

Assemble & Store the Italian-Style Salmon  & Quinoa:
Finish & Serve the Coconut Curry Shrimp & Noodles:
15 Finish & Serve the Coconut Curry Shrimp & Noodles:

Makes 2 servings:

Heat the finished shrimp, noodles, and curry sauce  in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy cilantro sauce and peanuts.

16 Finish & Serve the Seared Shrimp & Quinoa:

Makes 2 servings:

Roughly chop the cashews. Heat the finished shrimp and quinoa in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the harissa yogurt and chopped cashews. 

Finish & Serve the Seared Shrimp & Quinoa:
Finish & Serve the Roasted Salmon & Lo Mein:
17 Finish & Serve the Roasted Salmon & Lo Mein:

Makes 2 servings:

Heat the finished salmon and noodles in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the sweet chili-sambal sauce, furikake, and sesame seeds. 

18 Finish & Serve the Italian-Style Salmon & Quinoa:

Makes 2 servings:

Heat the finished salmon and quinoa in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the spicy lemon dressing and almonds. 

Finish & Serve the Italian-Style Salmon & Quinoa: