BBQ Spiced Salmon
with Green Bean and Apple Salad
BBQ spiced salmon tops this summer-inspired delight. Quick roasted green beans 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.
Ingredients
285 g
Salmon Fillets, skinless
(Contains Seafood/Fruit de Mer, Fish)
113 g
Spring Mix
28 g
Almonds, sliced
(Contains Tree nuts)
170 g
Green Beans
1 unit
Granny Smith Apple
1 tbsp
White Wine Vinegar
(Contains Sulphites)
1 tbsp
BBQ Seasoning
(Contains Mustard)
Not included in your delivery
3 tbsp
Oil*
¼ tsp
Salt and Pepper*
½ tsp
Sugar*
Nutrition Values
Utensils
Instructions
Before starting, preheat your broiler to high. Wash and dry all produce.
Trim, then cut green beans into 1-inch pieces. Toss green beans with 1/2 tbsp oil (dbl for 4ppl) on a foil-lined baking sheet. Broil in the middle of the oven, until tender-crisp, 4-5 min.
While the green beans broil, core, then cut the apple into 1/4-inch pieces. Pat the salmon dry with paper towels, then sprinkle with the BBQ Seasoning and season with salt.
Whisk together the vinegar, 1/2 tsp sugar and 2 tbsp oil (dbl both for 4 ppl) in a large bowl. Add the apples and toss to coat. Set aside.
Heat a large non-stick pan over medium heat. Add the almonds to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
Heat the same pan over high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then salmon. Pan-fry, until 'blackened' or dark golden-brown and cooked through, 3-4 min per side.**
Add green beans and spring mix to the bowl with the apples and dressing. Toss to coat. Divide salad between plates and top with BBQ spiced salmon. Sprinkle toasted almonds over top.
