with Clementine-Cranberry Salad
Ingredients: Salmon fillets • Clementine • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Ciabatta roll (barley, wheat) (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) • Celery • Whole grain mustard (mustard) (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) • Dried cranberries (cranberries, sugar, sunflower oil) • Honey • White wine vinegar (sulphites) (wine vinegar, potassium metabisulfite) • Garlic salt (salt, garlic powder, silicon dioxide).
Allergens
Utensils
Tags
Salmon Fillets, skin-on
500 g
Whole Grain Mustard
2 tbsp
Honey
1 unit(s)
Spring Mix
113 g
Garlic Salt
2 g
White Wine Vinegar
1 tbsp
Ciabatta Roll
1 unit(s)
Clementine
2 unit(s)
Dried Cranberries
28 g
Celery
3 unit(s)
Salt
0.063 tsp
Oil
3 tbsp
Pepper
0.125 tsp
- Before starting, preheat the oven to 450˚F. Wash and dry all produce.
- Cut or tear ciabatta into 1/2-inch pieces.
- To a large bowl, add croutons, 1 tbsp (2 tbsp) oil, 1/2 tsp (1 tsp) garlic salt and pepper. Toss to combine.
- Arrange on an unlined baking sheet. Toast in the top of the oven for 8-10 min, stirring halfway through, until lightly golden.
- Meanwhile, peel clementine, then separate into segments.
- Trim ends of celery, then cut into 1/4-inch slices.
- In a small bowl, whisk together mustard and honey. Transfer half to a large bowl. Set aside.
- Pat salmon dry with paper towels. Season with salt and pepper.
- On a parchment-lined baking sheet, arrange salmon, skin-side down.
- Spread the honey-mustard sauce from the small bowl on to tops of salmon.
- Roast in the middle of the oven for 7-10 min, until cooked through.**
- Meanwhile, to the large bowl with honey-mustard sauce, add vinegar and 2 tbsp (4 tbsp) oil. Whisk to combine.
- Add clemintines, celery, cranberries and spring mix. Set aside.
- Add croutons to the salad, then toss to combine. Season with salt and pepper.
- Gently remove and discard skin from salmon. Break salmon up into chunks, if you like.
- Divide salad and honey-mustard salmon between plates.
If you've opted for double salmon, prep and cook in the same way the recipe instructs you to prep and cook the regular portion of salmon.
930
kcal
Calories
55
g
Fat
11
g
Saturated Fat
51
g
Carbohydrate
24
g
Sugar
4
g
Dietary Fiber
56
g
Protein
165
mg
Cholesterol
920
mg
Sodium
0
g
Trans Fat
1400
mg
Potassium
175
mg
Calcium
4
mg
Iron
with Avocado-Ranch Dressing and Seed Blend
