Salmon Salad with Crunchy Croutons
with hot honey mustard dressing and edamame
A recipe conveniently customised just to your liking.
Tags:
Super Quick
•Calorie Smart
•Family Friendly
•Quick Prep
Allergens:
Fish
•Cereals containing gluten
•Wheat
•Mustard
•Soya
The quantities provided above are averages only.
Total10 minutes
Cooking Time10 minutes
DifficultyEasy
Ingredients
Serving amount
120 grams
Salad Leaves
200 grams
Salmon
(Contains: Fish)
2 sachet(s)
Dried Chilli Flakes
2 unit(s)
Ciabatta
(Contains: Cereals containing gluten, Wheat May be present: Milk, Soya, Cereals containing gluten, Egg)
1 sachet(s)
Honey Mustard Dressing
(Contains: Mustard)
2 unit(s)
Tomato
1 unit(s)
Avocado
80 grams
Edamame Beans
(Contains: Soya)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Energy (kJ)2711 kJ
Energy (kcal)648 kcal
Fat40.9 g
of which saturates6.3 g
Carbohydrate43.1 g
of which sugars7.6 g
Dietary Fiber7.6 g
Protein32.6 g
Cholesterol80 mg
Salt3.3 g
Trans Fat3.1 g
Potassium632.2 mg
Calcium61.1 mg
Iron1.3 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 the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Baking Sheet with Baking Paper
Cooking steps
1
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Chop or tear the ciabatta 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.
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.
3
- Meanwhile, trim the salad leaves, then thinly slice or tear 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.
4
- In a large bowl, mix the honey mustard dressing with the chilli flakes.
- Toss the avo, salmon, salad leaves, edamame, tomato and croutons together with the dressing.
- Season to taste with salt and pepper.
- Divide between bowls and serve.
