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Roasted Honey-Mustard Salmon
Fast & Fresh
Quick
Roasted Honey-Mustard Salmon

with Clementine-Cranberry Salad

8 min
Difficulty: 2/3
Canadian

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

Barley
Walnuts
Oats
Rye
Triticale
Soy
Mustard
Wheat
Milk
Sulphites
Salmon
Crustaceans
Egg
May contain traces of allergens
Peanuts
Sesame
Tree nuts
Fish
Gluten

Utensils

Parchment Paper
Baking Sheet
Measuring Spoons
Large Bowl
Small Bowl
Whisk

Tags

Regional-specialty
Dinner-bowls
Quick
Speciality
Ingredients
Salmon Fillets, skin-on

Salmon Fillets, skin-on

250 g

Whole Grain Mustard

Whole Grain Mustard

2 tbsp

Honey

Honey

1 unit(s)

Spring Mix

Spring Mix

113 g

Garlic Salt

Garlic Salt

2 g

White Wine Vinegar

White Wine Vinegar

1 tbsp

Ciabatta Roll

Ciabatta Roll

1 unit(s)

Clementine

Clementine

2 unit(s)

Dried Cranberries

Dried Cranberries

28 g

Celery

Celery

3 unit(s)

Salt

Salt

0.063 tsp

Oil

Oil

3 tbsp

Pepper

Pepper

0.125 tsp

Preparation
1
Prep and bake croutons

  • 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.

2
Prep

  • 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.

3
Prep and roast salmon

  • 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.**

4
Make salad

  • 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.

5
Finish and serve

  • 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.

Nutrition per serving

680

kcal

Calories

39

g

Fat

7

g

Saturated Fat

51

g

Carbohydrate

24

g

Sugar

4

g

Dietary Fiber

31

g

Protein

80

mg

Cholesterol

860

mg

Sodium

0

g

Trans Fat

900

mg

Potassium

125

mg

Calcium

3.5

mg

Iron

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