Cajun-Spiced Salmon
with Baby Tomato Salad and Creole-Style Remoulade- Salmon
- Mustard
- Egg
- Sulphites
- Milk
- Sulphites
- Wheat
- Tree nuts
- Triticale
- Mustard
- Soy
- Sesame
- Peanuts
- May contain traces of allergens
- Fish
- Egg
- Gluten
- Crustaceans
Ingredients: Salmon fillets • Baby tomato • Dill pickles (cucumbers, water, vinegar, salt, calcium chloride, sodium benzoate, natural flavours, polysorbate 80, turmeric) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Mayonnaise (mustard, egg) (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) • Hot sauce (aged cayenne peppers, white vinegar, water, salt, spice, garlic powder, xanthan gum, acetic acid) • Seed blend (sunflower seeds, pepitas, soybean oil and/or canola oil) • White wine vinegar (sulphites) (wine vinegar, potassium metabisulfite) • Tarragon • Cajun spice blend (dehydrated vegetables (garlic, onion), paprika powder, spices and herbs, corn starch, cayenne pepper, canola oil, oleoresin paprika, silicon dioxide) • Garlic salt (salt, garlic powder, silicon dioxide).
Ingredients
250 g
Salmon Fillets, skin-on
(Contains: Salmon)
4 g
Garlic Salt
(May be present: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
5 g
Cajun Spice Blend
(May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
56 g
Spring Mix
113 g
Baby Tomatoes
4 tbsp
Mayonnaise
(Contains: Mustard, Egg May be present: Soy, Sulphites, Wheat, Fish, Milk, Mustard, Sesame)
28 g
Seed Blend
(May be present: Egg, Gluten, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites)
2 tbsp
Hot Sauce
(May be present: Gluten, Milk, Mustard, Sulphites, Fish, Sesame, Tree nuts, Soy, Crustaceans, Wheat, Egg)
84 mL
Dill Pickle, sliced
7 g
Tarragon
1 tbsp
White Wine Vinegar
(Contains: Sulphites May be present: Egg, Fish, Milk, Mustard, Sesame, Soy, Wheat)
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Halve baby tomatoes.
- Drain, then finely chop pickles, discarding juice.
- Strip tarragon leaves from stems, then finely chop.
- Pat salmon dry with paper towels.
- To a parchment-lined baking sheet, add salmon. Drizzle 1/2 tbsp (1 tbsp) oil over top. Flip to coat. Season with 1/2 tsp (1 tsp) garlic salt, pepper and half the Cajun Spice Blend. Roast in the middle of the oven for 10-12 min, until cooked through.**
- Remove and discard skin, if you like.
- Meanwhile, heat a large non-stick pan over medium.
- When hot, add seed blend to the dry pan. Toast for 3-5 min, stirring often, until golden. (TIP: Keep your eye on them so they don’t burn!)
- Transfer seeds to a plate.
- In a small bowl, combine mayo, remaining Cajun Spice Blend, hot sauce, pickles and half the tarragon.
- In a large bowl, whisk together vinegar, 1/2 tbsp (1 tbsp) oil and 1/2 tsp (1 tsp) sugar.
- To the large bowl, add spring mix, tomatoes and remaining tarragon. Season with 1/4 tsp (1/2 tsp) garlic salt and pepper, then toss to combine.
- Divide salad between plates.
- Sprinkle with toasted seed blend.
- Top with salmon.
- Serve remoulade alongside.
