with Red Onion and Apple Salad
BBQ spiced salmon tops this summer-inspired delight! Quick roasted sweet onions get tossed with slivers of crisp apples, toasted almonds and spring mix. A simple oil and vinegar dressing is all you need to bring this whole dish together.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Salmon Fillets, skin-on
White Wine Vinegar
Not included in your delivery
Before starting, preheat your broiler to high. Wash and dry all produce. Peel, halve, then cut onion into 2-inch cubes.Add onions and 1/2 tbsp (1 tbsp) oil to a foil-lined baking sheet. Season with salt and pepper, then toss to coat. Broil in the middle of the oven, until tender-crisp, 8-10 min.
Meanwhile, core, then cut apple into 1/4-inch pieces. Pat salmon dry with paper towels, then sprinkle with BBQ Seasoning and season with salt.
Whisk together vinegar, 1/2 tsp (1 tsp) sugar and 2 tbsp (4 tbsp) oil in a large bowl. Add apples to the bowl, then toss to coat. Set aside.
Heat a large non-stick pan over medium heat. Add almonds to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on almonds so they don't burn!) Transfer to a plate.Carefully wipe the pan clean.
Reheat the same pan over high. When hot, add 1/2 tbsp (1 tbsp) oil, then salmon. Pan-fry, until 'blackened' or dark golden-brown and cooked through, 3-4 min per side.**
Add onions and spring mix to the bowl with apples and dressing. Toss to coat. Divide salad between plates and top with BBQ-seasoned salmon. Sprinkle toasted almonds over top.