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Salmon Salad and Crunchy Croutons

Salmon Salad and Crunchy Croutons

with honey mustard dressing
Get 50% Off Your First Box | Plus Free Extras for 3 Months
Get 50% Off Your First Box | Plus Free Extras for 3 Months
Calories
: 
549 kcal
Protein
: 
25.8g protein
Total
: 
10 minutes
Difficulty
: 
Easy
Allergens:
  • Fish
  • Rye
  • Wheat
  • Barley
  • Cereals containing gluten
  • Mustard
  • Soya
  • Cereals containing gluten
  • Egg
  • Milk
  • Oats
  • May contain traces of allergens

A recipe conveniently customised just to your liking.

Serving amount

200 grams

Salmon Fillet

(Contains: Fish)

1 unit(s)

Ciabatta

(Contains: Rye, Wheat, Barley, Cereals containing gluten May be present: Soya, Cereals containing gluten, Egg, Milk, Oats)

2 sachet(s)

Honey Mustard Dressing

(Contains: Mustard)

2 unit(s)

Tomato

1 unit(s)

Avocado

200 grams

Baby Gem

1 unit(s)

Mini Cucumber

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

Energy (kJ)2295 kJ
Energy (kcal)549 kcal
Fat40.6 g
of which saturates4.3 g
Carbohydrate22.5 g
of which sugars8.5 g
Dietary Fiber6.2 g
Protein25.8 g
Cholesterol80 mg
Salt4.6 g
Trans Fat3.1 g
Potassium987.6 mg
Calcium68.3 mg
Iron1.8 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
•Baking Sheet with Baking Paper

Cooking Steps

Bake the Ciabatta Croutons
1
  • Preheat your oven to 240°C/220°C fan/gas mark 9. 
  • Chop or tear the half the ciabatta (per 2P) into roughly 2cm chunks.
  • Pop onto a lined baking tray then toss with a drizzle of oil and a pinch of salt and pepper.
  • Bake until crispy and golden brown, 4-5 mins.
Fry the Salmon
2
  • Place a pan over high heat with a drizzle of oil.
  • Pat the salmon dry with kitchen paper. Season with salt and pepper. 
  • Once hot, add the salmon fillets, skin-side down.
  • Cook for 4-5 mins, turn over, and cook for 3-4 mins on the other side. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the centre.
Prep the Rest
3
  • Meanwhile, trim the baby gem, then chop widthways into bite-sized pieces.
  • Cut the tomato into 2cm chunks.
  • Halve the avocado and remove the pit. Cut the avocado into chunks (while still in its skin) then use a tablespoon to scoop it out.
  • Trim the cucumber and quarter lengthways. Chop widthways into 2cm chunks.
Season the Veg
4
  • Season the honey mustard dressing to taste with salt, pepper and sugar.
  • Toss the avo, salmon, salad leaves, cucumber, tomato and croutons together with the dressing. 
  • Season to taste with salt and pepper. 
  • Divide between bowls and serve.
Meal right image

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