with Cucumber and Stone Fruit Salad
This dish highlights one of the season's sweetest fruits — stone fruit! Paired with crispy DIY croutons, crunchy cucumber in a sweet and sour dressing and juicy flavour-packed salmon, nothing could be more summery.
Allergens
Utensils
Tags
Salmon Fillets, skin-on
250 g
Whole Grain Mustard
2 tbsp
Honey
1 unit(s)
Mini Cucumber
2 unit(s)
Stone Fruit
2 unit(s)
Spring Mix
56 g
Garlic Salt
1 tsp
White Wine Vinegar
1 tbsp
Ciabatta Roll
1 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 in 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, 10-12 min.
- Meanwhile, halve cucumber lengthwise, then cut into 1/2-inch half-moons.
- Cut four sections off stone fruit, avoiding the pits. Cut each section into 1/2-inch pieces.
- 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.
- Spread half the honey-mustard sauce over salmon.
- Roast in the middle of the oven until cooked through, 7-10 min.**
- Meanwhile, whisk vinegar, 2 tbsp (4 tbsp) oil and remaining honey-mustard sauce to a large bowl.
- Add stone fruit, cucumbers 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, if desired.
- Divide salad between plates.
- Serve honey-mustard salmon alongside.
660
kcal
Calories
39
g
Fat
7
g
Saturated Fat
47
g
Carbohydrate
18
g
Sugar
4
g
Dietary Fiber
32
g
Protein
80
mg
Cholesterol
1140
mg
Sodium
0
g
Trans Fat
1050
mg
Potassium
125
mg
Calcium
3.5
mg
Iron
