made with a blender
Ingredients: Salmon fillets • Green cabbage • Spinach • Lemon • Walnuts • Dried cranberries (cranberries, sugar, sunflower oil) • Rice vinegar (rice vinegar, sugar, salt) • Dijon mustard (mustard) (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) • Parsley • Green onion • Dill-garlic spice blend (sulphites) (dehydrated onion, dehydrated garlic, salt, dill weed, canola oil, silicon dioxide).
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Tags
Salmon Fillets, skin-on
250 g
Green Cabbage, shredded
113 g
Baby Spinach
113 g
Lemon
1 unit(s)
Green Onion
2 unit(s)
Walnuts, chopped
28 g
Dijon Mustard
0.5 tbsp
Parsley
7 g
Dill-Garlic Spice Blend
4 g
Seasoned Rice Vinegar
1 tbsp
Dried Cranberries
28 g
Oil
3 tbsp
Sugar
0.25 tsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Before starting, wash and dry all produce.
- Heat a large non-stick pan over medium-high.
- While pan heats, pat salmon dry with paper towels. Season with salt, pepper and half the Dill-Garlic Spice Blend.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then salmon. Reduce heat to medium. Cook for 2-3 min, until browned. Flip salmon and continue cooking for 2-3 min, until cooked through.**
- While salmon cooks, roughly chop cabbage, then transfer to a large bowl.
- Juice lemon.
- Roughly chop parsley.
- Thinly slice green onions, keeping greens and whites separate.
- To a tall container or large glass measuring cup, add lemon juice, vinegar, Dijon, parsley, half the walnuts, green onion whites, remaining Dill-Garlic Spice Blend, 1/4 cup (1/2 cup) spinach, 1/4 tsp (1/2 tsp) sugar and 2 tbsp (1/4) cup oil.
- Season with salt and pepper. Using a hand blender, blend for 1-2 min, until evenly green and smooth. (NOTE: If you don't have a hand blender, use a regular blender)
- To the bowl of cabbage, add cranberries, remaining green onions, remaining spinach and all but 1 tbsp (2 tbsp) of dressing. Toss to coat.
- Divide salad between bowls.
- Top with salmon. Spoon reserved dressing over top
- Sprinkle remaining walnuts over top.
620
kcal
Calories
46
g
Fat
7
g
Saturated Fat
27
g
Carbohydrate
17
g
Sugar
5
g
Dietary Fiber
31
g
Protein
75
mg
Cholesterol
740
mg
Sodium
0
g
Trans Fat
1000
mg
Potassium
150
mg
Calcium
3.5
mg
Iron
