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Salmon Salad with Crunchy Croutons

Salmon Salad with Crunchy Croutons

with hot honey mustard dressing and edamame

4.0(2)

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Get 50% Off Your First Box | Plus 20% off your next 4 boxes

Calories

:

648 kcal

Protein

:

32.6g protein

Total

:

10 minutes

Difficulty

:

Easy

Quick Prep

Super Quick

Calorie Smart

Family Friendly

Allergens:

Soya
Fish
Cereals containing gluten
Wheat
Mustard
Milk
Soya
Cereals containing gluten
Egg
May contain traces of allergens

A recipe conveniently customised just to your liking.

Ingredients

Serving amount

2 sachet(s)

Dried Chilli Flakes

80 grams

Frozen Edamame Beans

(Contains: Soya)

120 grams

Salad Leaves

200 grams

Salmon

(Contains: Fish)

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

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 your delivered box.

Utensils

•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 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.

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 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.

Season the Veg

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.

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