Caesar Spiced Salmon and Crunchy Dill Salad
with Creamy Garlic Dressing
All the fun of Sunday brunch but for dinner! Caesar spiced salmon gets a zippy, crunchy side of baby kale, grape tomatoes and DIY croutons. A creamy, dreamy garlic dill dressing does double duty as a salmon dipper too!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
283 g
Salmon Fillets
(ContainsFish/Poisson, Seafood/Fruit de Mer)56 g
Baby Kale
66 g
Mini Cucumber
113 g
Grape Tomatoes
2 unit
Artisan Roll
(ContainsWheat/Blé)3 g
Garlic
1 tbsp
White Wine Vinegar
(ContainsSulphites/Sulfite)2 tbsp
Mayonnaise
(ContainsSulphites/Sulfite, Egg/Oeuf, Mustard/Moutarde)7 g
Dill
1.5 tsp
Celery Salt
½ tbsp
Coriander, ground
Before starting, preheat the oven to 450°F and wash and dry all produce. Cut roll into 1-inch pieces. Peel, then mince or grate garlic. Whisk together half the garlic and 1 tbsp oil (dbl for 4 ppl) in a large bowl. Season with salt and pepper. Add bread pieces and stir to coat. Arrange bread pieces on a baking sheet. Toast in middle of oven, stirring halfway through cooking, until lightly golden, 5-7 min. (TIP: Keep an eye on them, so they don't burn!) (Use two baking sheets for 4 ppl).
While croutons toast, finely chop dill. Cut cucumber into 1/4-inch thick rounds. Halve tomatoes.
Combine celery salt, coriander and 1/4 tsp pepper (dbl for 4 ppl) in a small bowl. Pat salmon dry with paper towels, then sprinkle over Caesar spice.
While salmon cooks, whisk together mayo, dill, vinegar, remaining garlic and 1 tbsp oil (dbl for 4 ppl) in the same large bowl. Set aside.
Heat a large non-stick pan over medium-high heat. When hot, add 1 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 croutons, cucumber, baby kale and tomato to the bowl with dressing. Toss to coat. Divide salad between plates and top with Caesar spiced salmon.