Pescatarian with Seared Shrimp & Roasted Salmon

Pescatarian

with Seared Shrimp & Roasted Salmon

95 MIN
8 Servings
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Vegetarian
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Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

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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  • Nutrition
    PER SERVING
  • Calories
    890 Cals (est.)
View Full Nutrition
Nutrition Label
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ingredients
Pescatarian with Seared Shrimp & Roasted Salmon
Title
  • 1 tsp Black & White Sesame Seeds
  • 2 Tbsps Sliced Roasted Almonds
  • 3 Tbsps Roasted Cashews
  • 3 Tbsps Roasted Peanuts
  • 1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
  • 2 Tbsps Butter
  • 1 13.5-Oz Can Light Coconut Milk
  • 6 oz Green Beans
  • 1 Tbsp Yellow Curry Paste
  • 1 Tbsp Rice Vinegar
  • 1 Tbsp Capers
  • 1 head Cauliflower
  • ⅓ cup Asian-Style Sautéed Aromatics
  • 1 oz Castelvetrano Olives
  • 1 lb Fresh Lo Mein Noodles (Previously Frozen)
  • 4 Skin-On Salmon Fillets
  • 1⅛ lbs Tail-On Shrimp (Peeled & Deveined)
  • 1 cup Red Quinoa
  • 1 Lemon
  • 1 Tbsp Sambal Oelek
  • ¼ cup Sweet Chili Sauce
  • ½ cup Plain Nonfat Greek Yogurt
  • 2 Tbsps Crème Fraîche
  • 1 Tbsp Red Harissa Paste
  • 1½ tsps Calabrian Chile Paste
  • ¼ cup Cilantro Sauce
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 2 sheet pans 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 one of the sheet pans; arrange skin side down. Roast 10 to 15 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, pit and 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 oliveschopped 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. Cut out and discard the core of the cauliflower; cut into small florets. Transfer to the remaining 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. Taste, then season with salt and pepper if desired.

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 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; stir to combine. 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. Taste, then season with salt and pepper if desired.

Make the Harissa Yogurt:
8 Make the Harissa Yogurt:

Combine the yogurt, harissa paste, and 2 teaspoons of water. Taste, then season with salt and pepper if desired.

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. Taste, then season with salt and pepper if desired.

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. Taste, then season with salt and pepper if desired.

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 finished noodles

• 1/4 cooked shrimp

• 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 finished quinoa

• 1/4 cooked shrimp

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: 

• 1/4 finished noodles

• 1 roasted salmon fillet

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: 

• 1/4 finished quinoa

• 1 roasted salmon fillet

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:

Roughly chop the peanuts. 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 chopped 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, togarashi, 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. 

Tips from Home Chefs

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 2 sheet pans 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 one of the sheet pans; arrange skin side down. Roast 10 to 15 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, pit and 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 oliveschopped 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. Cut out and discard the core of the cauliflower; cut into small florets. Transfer to the remaining 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. Taste, then season with salt and pepper if desired.

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 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; stir to combine. 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. Taste, then season with salt and pepper if desired.

8 Make the Harissa Yogurt:

Combine the yogurt, harissa paste, and 2 teaspoons of water. Taste, then season with salt and pepper if desired.

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. Taste, then season with salt and pepper if desired.

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. Taste, then season with salt and pepper if desired.

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 finished noodles

• 1/4 cooked shrimp

• 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 finished quinoa

• 1/4 cooked shrimp

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: 

• 1/4 finished noodles

• 1 roasted salmon fillet

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: 

• 1/4 finished quinoa

• 1 roasted salmon fillet

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:

Roughly chop the peanuts. 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 chopped 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, togarashi, 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:
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