Caesar-Spiced Salmon
with Creamy Caesar Salad Dressing
with Roasted Potatoes and Carrots Creamy chive sauce envelops tender chicken with delicate onion flavour in this comforting weeknight wonder. Garlicky potato wedges and crisp carrots add the perfect balance to this decadent dinner!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
250 g
Salmon Fillets, skin-on
(ContainsFish/Poisson, Seafood/Fruit de Mer)113 g
Baby Spinach
66 g
Mini Cucumber
80 g
Roma Tomato
1 unit
Ciabatta Roll
(ContainsWheat/Blé)2 tbsp
Caesar Dressing
(ContainsFish/Poisson, Milk/Lait, Egg/Oeuf, Mustard/Moutarde)1 tsp
Celery Salt
½ tbsp
Coriander, ground
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Preheat the oven to 450°F (to toast croutons). Start prepping when the oven comes up to temperature! Cut ciabatta into 1-inch pieces. Add croutons and 1 tbsp oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Toast in the middle of the oven, stirring halfway through cooking, until lightly golden, 5-7 min. (TIP: Keep an eye on croutons so they don't burn!)
Meanwhile, cut cucumber into 1/4-inch thick rounds. Cut tomato into 1/2-inch pieces.
Combine 1 1/2 tsp celery salt (dbl for 4 ppl), 1/2 tbsp coriander (dbl for 4 ppl) and 1/4 tsp pepper (dbl for 4 ppl) in a small bowl. (NOTE: This is your Caesar spice!) Pat salmon dry with paper towel, then sprinkle over Caesar spice.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then salmon, skin-side down. Cook until skin is crispy, 4-5 min. Flip and cook until salmon is cooked through, 3-4 min.**
Add croutons, cucumber, baby spinach, tomato and Ceasar Dressing to a large bowl. Season with salt and pepper, then toss to coat. Divide salad between plates. Top with Caesar spiced salmon.