Carb Smart Jerk-Spiced Salmon Bowl
with Farro and Pineapple-Kale Slaw
Salmon fillets get a flavour punch with a coating of jerk spices and a dollop of garlic-lime aioli in this balanced bowl with a healthy dose of veggies sweetened with pineapple. The flavours will take you back to the islands.
Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Salmon Fillets, skinless
(Contains Seafood/Fruit de Mer, Fish)
113 g
Kale Slaw Mix
2 unit
Lime
1 tbsp
Jerk Spice Blend
7 g
Cilantro
95 g
Pineapple
½ cup
Farro
(Contains Wheat)
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
3 g
Garlic
Not included in your delivery
2 tbsp
Oil*
½ tsp
Salt*
¼ tsp
Pepper*
2 tbsp
Unsalted Butter*
(Contains Milk)
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 425°F. Wash and dry all produce.
Add farro and 3 cups water (dbl for 4 ppl) to a medium pot. Bring to a boil over high heat. Once boiling, reduce heat to medium-low. Cook uncovered until farro is tender, 16-18 min. When farro is done, drain and set aside.
While farro cooks, cut pineapple into 1/4-inch pieces. Zest, then juice limes. Roughly chop cilantro. Peel, then mince or grate garlic. Pat salmon dry with paper towels. Season with salt, pepper and 1/2 tbsp Jerk Spice Blend (dbl for 4 ppl)
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then salmon. Cook, flipping halfway through, until golden, 2-3 min. Transfer salmon to a parchment-lined baking sheet. Bake in the middle of the oven until salmon is cooked through, 6-8 min.**
While salmon bakes, whisk together 1 1/2 tbsp lime juice, 1 1/2 tbsp oil (dbl both for 4 ppl) and half the lime zest in a large bowl. (TIP: Add 1/4 tsp sugar [dbl for 4 ppl], if desired.) Season with salt and pepper. Add pineapple, kale slaw mix and half the cilantro. Toss to combine.
Stir together mayo, garlic, remaining lime zest and 1 tsp lime juice (dbl for 4 ppl) in a small bowl. Season with salt.
Add 2 tbsp butter (dbl for 4 ppl) to farro. Season with salt and pepper, then stir until butter melts. Break salmon into large flakes with two forks. Divide farro between bowls. Serve kale slaw and salmon alongside, then dollop garlic-lime aioli over top. Sprinkle with remaining cilantro.
