with Kale, Apple and Edamame Salad
Ingredients: Salmon fillets • Gala apple • Kale • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Edamame (soy) • Dried cranberries (cranberries, sugar, sunflower oil) • Seed blend (sunflower seeds, pepitas, soybean oil and/or canola oil) • Red wine vinegar • Honey • 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) • Zesty garlic blend (sulphites) (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid).
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Salmon Fillets, skin-on
250 g
Kale, chopped
56 g
Spring Mix
56 g
Red Wine Vinegar
1 tbsp
Honey
1 unit(s)
Whole Grain Mustard
1 tbsp
Gala Apple
1 unit(s)
Zesty Garlic Blend
3.5 g
Dried Cranberries
28 g
Seed Blend
28 g
Edamame
56 g
Oil
1 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Before starting, preheat the broiler to high.
- Wash and dry all produce.
- Bring a small pot of salted water to a boil over high.
- Line a baking sheet with foil.
- Pat salmon dry with paper towels. Sprinkle half the Zesty Garlic Blend (use all for 4 servings) over top of salmon. Season with salt and pepper.
- To the prepared baking sheet, add salmon. Broil in the middle of the oven for 3-4 min, until opaque.
- Meanwhile, to a small bowl, add half the mustard and half the honey. Stir to combine.
- Remove salmon from the oven and spread honey-mustard mixture over top.
- Return to the oven. Broil in the middle of the oven for 3-4 min, until cooked through.**
- To a large bowl, add vinegar, 1 tbsp (2 tbsp) oil, remaining mustard and remaining honey. Whisk to combine.
- Cut apple into 1/4-inch slices.
- Roughly chop kale.
- Add kale and apple to the large bowl, then toss to combine.
- Once water is boiling, add the edamame. Cook for 5-6 min, until warmed through.
- Strain and rinse under cold water for 1 min, then pat dry with paper towels. Set aside.
- To the bowl with apple and kale, add spring mix and edamame. Toss to combine, then season with salt and pepper.
- Remove and discard salmon skin, if you like.
- Divide salad between bowls.
- Sprinkle seeds and cranberries over top.
- Top with salmon.
600
kcal
Calories
32
g
Fat
5
g
Saturated Fat
46
g
Carbohydrate
33
g
Sugar
7
g
Dietary Fiber
35
g
Protein
80
mg
Cholesterol
420
mg
Sodium
0
g
Trans Fat
1000
mg
Potassium
175
mg
Calcium
3
mg
Iron
with Kale, Apple and Edamame Salad
with Kale, Apple and Edamame Salad
with Kale, Apple and Edamame Salad
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