Dill-Garlic Grilled Salmon Salad
with Croutons, Olives and Renee's Dill Dip®Calories
:
660 kcalProtéines
:
32g protéinesDurée de préparation
:
25 minutesDifficulty
:
MoyenRapido
Peu de vaisselle
Allergènes:
- Saumon
- Sulfites
- Blé
- Orge
- Lait
- Lait
- Sulfites
- Blé
- Noix
- Triticale
- Moutarde
- Soya
- Sésame
- Arachides
- Peut contenir des traces d’allergènes
- Oeuf
- Poisson
- Noix de Grenoble
- Avoine
- Seigle
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
quantité par portion
250 g
Saumon arc-en-ciel
(Contient: Saumon)
4 g
Sel d’ail
(Peut contenir : Lait, Sulfites, Blé, Noix, Triticale, Moutarde, Soya, Sésame, Arachides)
1 pièce(s)
Tomate
1 pièce(s)
Mini concombres
113 g
Jeunes épinards
1 cs
Vinaigre de vin blanc
(Contient: Sulfites Peut contenir : Lait, Blé, Moutarde, Soya, Sésame, Oeuf, Poisson)
30 g
Olives mélangées
(Peut contenir : Lait, Sulfites, Blé, Noix, Oeuf, Poisson)
1 pièce(s)
Pain ciabatta
(Contient: Blé, Orge Peut contenir : Triticale, Soya, Sésame, Noix de Grenoble, Avoine, Seigle)
1 pièce(s)
Échalote
Pas inclus dans votre livraison
1 cs
Beurre non salé*
(Contient: Lait)
3 cs
Huile*
¼ cc
Poivre*
¼ cc
Sucre*
Ustensiles
•Grande poêle antiadhésive
•Cuillères à mesurer
•Grand bol
•Fouet
•Petit bol
Instructions
1
- Heat a large non-stick pan over medium heat.
- Cut or tear ciabatta into 1-inch pieces.
- When hot, add ciabatta. Season with a pinch of garlic salt and pepper, then drizzle 1 tbsp oil (dbl for 4 ppl) over pan.
- Toast, stirring occasionally, until golden-brown on all sides, 4-5 min.
- Transfer to a plate.
2
- Meanwhile, halve cucumber crosswise, then cut into 1/4-inch half-moons.
- Peel, then thinly slice half the shallot (whole shallot for 4 ppl) into half-moons.
- Cut tomato into 1/2-inch pieces.
- Drain olives, reserving brine, then roughly chop.
3
- Add 3 tbsp Renee's Dill Dip and 1/2 tsp vinegar (dbl both for 4 ppl) to a small bowl. Season with pepper and a pinch of garlic salt, to taste, then stir to combine. Set aside.
- Add remaining vinegar, 1/2 tsp reserved olive brine, 1/4 tsp sugar (dbl both for 4 ppl) and 2 tbsp oil (3 tbsp for 4 ppl) to a large bowl. Season with pepper and a pinch of garlic salt, to taste, then whisk to combine.
- Stir in shallots. Set aside to marinate.
4
- Return the same pan from step 1 to medium-high.
- Pat salmon dry with paper towels. Season with pepper and 1/4 tsp garlic salt (dbl for 4 ppl).
- When the pan is hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pan to melt.
- Add salmon skin-side down. Pan-fry until skin is crispy and golden-brown, 4-5 min. Flip and fry until salmon is cooked through, 1-2 min.**
- Transfer salmon to a plate. Pour any butter from the pan over salmon.
5
- Meanwhile, add spinach, tomatoes, cucumbers and olives to the bowl with vinaigrette, then toss to combine.
- When salmon is done, carefully remove skin, if desired.
6
- Divide salad between plates. Sprinkle croutons over greens.
- Arrange salmon over top.
- Dollop dill sauce over salmon.
