Super-Crunchy Cornflake-Crusted Salmon

March Break

Very High Fibre

New

with Cranberry Rice and Veggie Duo

30 min

Difficulty: 1/3

Canadian

Ingredients: Salmon fillets • Broccoli • Basmati rice • Spinach • Lemon • Mayonnaise (mustard, egg) (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) • Dried cranberries (cranberries, sugar, sunflower oil) • Feta cheese (milk) (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) • Corn flakes (barley) (milled corn, sugars (sugar, corn and barley malt extract), salt, riboflavin, vitamins and minerals (iron, niacinamide, thiamine hydrochloride, d-calcium pantothenate, pyridoxine hydrochloride, folic acid)) • Chicken stock powder (soy) (salt, sugars (dextrose, corn syrup solids, sugar), chicken fat, corn starch, hydrolyzed vegetable proteins(corn, soy), dehydrated onion, yeast extract, spices and herb, spice extracts, dehydrated chicken, citric acid, turmeric extract, turmeric, disodium inosinate, disodium guanylate, natural flavour) • Chives • Garlic.

Allergens

Sulphites

Soy

Mustard

Milk

Wheat

Barley

Egg

May contain traces of allergens

Crustaceans

Gluten

Peanuts

Salmon

Sesame

Tree nuts

Fish

Tags

30-min-or-less

Very High Fibre

Classic-plates

Regional-specialty

New

Speciality

Ingredients

Salmon Fillets, skin-on

250 g

Corn Flakes

1 cup

Basmati Rice

0.75 cup

Broccoli

227 g

Baby Spinach

113 g

Chives

7 g

Lemon

1 unit(s)

Garlic, cloves

1 unit(s)

Mayonnaise

2 tbsp

Chicken Stock Powder

7.5 g

Dried Cranberries

28 g

Feta Cheese, crumbled

0.25 cup

Oil

0.5 tbsp

Sugar

0.25 tsp

Salt

0.25 tsp

Pepper

0.25 tsp

Butter

2 tbsp

Preparation

Before starting, preheat the oven to 450°F. Wash and dry all produce.
To a medium pot, add stock powder, 1 1/4 cups (2 1/2 cups) water, 1 tbsp (2 tbsp) butter and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high heat.
Using a strainer, rinse rice until water runs clear.
To the boiling water, add rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and liquid is absorbed.
Remove from heat. Set aside, still covered.

Juice half the lemon (use whole lemon for 4 servings). Cut remaining lemon into wedges.
Cut any large broccoli florets into 1-inch pieces.
Thinly slice chives.
Peel, then mince or grate garlic.
To a large bowl, add 1 tbsp (2 tbsp) lemon juice, 1/4 tsp (1/2 tsp) sugar, and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Stir to combine. (NOTE: This is your dressing.)
To a small bowl, add mayo and half the garlic. Stir to combine.

Cut the corner of the pack of cornflakes. Using a rolling pin or the bottom of the pot, gently crush into lentil-sized crumbs. Transfer to a shallow dish.
Pat salmon dry with paper towels, pressing well to absorb as much moisture as possible.
Season salmon with salt and pepper. Spread garlic mayo over top and sides.
Roll top and sides of salmon into cornflakes, pressing gently to adhere breading.
Arrange salmon on a parchment-lined baking sheet, skin-sides down.

Roast salmon in the middle of the oven for 10-12 min, until topping is golden and salmon is cooked through.**
Meanwhile, heat a large non-stick pan over medium-high.
When hot, add broccoli, remaining garlic and 2 tbsp (4 tbsp) water. Season with salt and pepper, then cover and cook for 4-6 min, stirring occasionally, until broccoli is tender-crisp and liquid has absorbed.

Add 1 tbsp (2 tbsp) butter and half the spinach to the pan with broccoli. Season with salt and pepper, then cook for 1 min, stirring often, until spinach wilts and butter melts.
Fluff rice with a fork. Stir in half the chives and half the cranberries.
To the bowl with dressing, add remaining cranberries and remaining spinach. Toss to coat.