with Clementine-Cranberry Salad
Sunny citrus and fresh greens are the perfect accompaniment to juicy, flavour-packed jumbo salmon. Crispy DIY croutons and chewy, tangy cranberries give pops of texture to a dish you won't soon forget. Ingredients: Jumbo 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 (unbleached untreated enriched wheat flour flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) (barley, wheat) • Whole grain mustard (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) (mustard) • Dried cranberries (cranberries, sugar, sunflower oil) • Honey • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Celery • Garlic salt (salt, garlic powder, silicon dioxide).
Allergens
Utensils
Tags
Jumbo Salmon Fillet
500 g
Whole Grain Mustard
2 tbsp
Honey
1 unit(s)
Spring Mix
113 g
Garlic Salt
1 tsp
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
- Cut or tear ciabatta into 1/2-inch pieces.
- Add croutons, 1 tbsp (2 tbsp) oil, 1/2 tsp (1 tsp) garlic salt and pepper to a large bowl. Toss to combine.
- Arrange on an unlined baking sheet. Toast in the top of the oven, stirring halfway through, until lightly golden, 8-10 min.
- Meanwhile, peel clementine, then separate into segments.
- Trim ends of celery, then cut into 1/4-inch slices.
- Whisk together mustard and honey in a small bowl. Set aside.
- Pat salmon dry with paper towels. Season with 1/2 tsp (1 tsp) garlic salt and pepper.
- Arrange salmon on a parchment-lined baking sheet, skin-sides down.
- Spread half the honey-mustard sauce on to top of salmon.
- Roast in the middle of the oven until cooked through, 16-20 min.**
- Meanwhile, add vinegar, 2 tbsp (4 tbsp) oil and remaining honey-mustard sauce to a large bowl. Whisk to combine.
- Add clemintines, celery, cranberries and spring mix. Set aside.
- Add croutons to salad, then toss to combine. Season with salt and pepper. Gently remove and discard skin from salmon.
- Divide salad and honey-mustard salmon between plates.
If you've opted for jumbo salmon, season it in the same way the recipe instructs you to season the regular portion of salmon. To cook jumbo salmon, increase roast time to 16-20 min.
430
kcal
Calories
23
g
Fat
3
g
Saturated Fat
46
g
Carbohydrate
24
g
Sugar
4
g
Dietary Fiber
6
g
Protein
0
mg
Cholesterol
1090
mg
Sodium
0
g
Trans Fat
400
mg
Potassium
75
mg
Calcium
3
mg
Iron
