with Cranberry Dressing
This elegant salad comes with all the tastiest toppings: warm caramelized apples, feta cheese, and zesty croutons plus a gorgeous piece of pan-seared salmon to turn this oh-so-easy salad into a meal. Calorie Smart is based on a per serving calculation of the recipe's kilocalorie amount.
Allergens
Utensils
Tags
Salmon Fillets, skin-on
250 g
Croutons
28 g
Baby Spinach
113 g
Gala Apple
1 unit
Garlic, cloves
1 unit
White Wine Vinegar
1 tbsp
Cranberry Spread
2 tbsp
Feta Cheese, crumbled
0.25 cup
Oil
3 tsp
Salt
0.25 tsp
Shallot
1 unit
Pepper
0.25 tsp
Unsalted Butter
1 tbsp
Before starting, wash and dry all produce. Peel, then thinly slice shallot. Peel, then mince garlic.Core, then cut apple into 1/2-inch pieces. Whisk together vinegar, cranberry spread and 2 tsp (4 tsp) oil in a large bowl. Add shallots. Season with salt and pepper, then toss to coat. Set aside.
Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) butter, then apples. Cook, stirring often, until apples are golden-brown, 2-3 min.Transfer to a small bowl. Set aside.
Pat salmon dry with paper towels. Season with garlic, salt and pepper.Reheat the same pan over medium-high. When hot, add 1 tsp (2 tsp) oil, then salmon, skin-side down. Pan-fry until golden-brown and cooked through, 3-4 min per side.**
Add spinach, apples, croutons and half the feta to the bowl with marinated shallots. Season with salt and pepper, then toss to coat.
Divide salad between plates. Top with salmon. Sprinkle remaining feta over top.
610
kcal
Calories
37
g
Fat
11
g
Saturated Fat
38
g
Carbohydrate
21
g
Sugar
4
g
Dietary Fiber
31
g
Protein
109
mg
Cholesterol
710
mg
Sodium
