Roasted Honey-Mustard Salmon
with Clementine-Cranberry Salad- Salmon
- Mustard
- Sulphites
- Wheat
- Barley
- Soy
- Crustaceans
- Wheat
- Milk
- Sesame
- Sulphites
- Egg
- Gluten
- Fish
- May contain traces of allergens
- Tree nuts
- Triticale
- Mustard
- Peanuts
- Walnuts
- Oats
- Rye
Sunny citrus and fresh greens are the perfect accompaniment to juicy, flavour-packed salmon. Crispy DIY croutons and chewy, tangy cranberries give pops of texture to a dish you won't soon forget. Ingredients: Salmon fillets • Clementine • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Ciabatta roll (unbleached untreated enriched wheat flour flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) (barley, wheat) • Whole grain mustard (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) (mustard) • Dried cranberries (cranberries, sugar, sunflower oil) • Honey • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Celery • Garlic salt (salt, garlic powder, silicon dioxide).
Ingredients
250 g
Salmon Fillets, skin-on
(Contains: Salmon)
2 tbsp
Whole Grain Mustard
(Contains: Mustard May contain traces of: Soy, Crustaceans, Wheat, Milk, Sesame, Sulphites, Egg, Gluten, Fish)
1 unit(s)
Honey
113 g
Spring Mix
1 tsp
Garlic Salt
(May contain traces of: Soy, Wheat, Milk, Sesame, Sulphites, Tree nuts, Triticale, Mustard, Peanuts)
1 tbsp
White Wine Vinegar
(Contains: Sulphites)
1 unit(s)
Ciabatta Roll
(Contains: Wheat, Barley May contain traces of: Soy, Sesame, Triticale, Walnuts, Oats, Rye)
2 unit(s)
Clementine
28 g
Dried Cranberries
(May contain traces of: Soy, Milk, Sesame, Sulphites, Egg, Gluten, Tree nuts, Mustard, Peanuts)
3 unit(s)
Celery
Not included in your delivery
0.06 tsp
Salt*
3 tbsp
Oil*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Cut or tear ciabatta into 1/2-inch pieces.
- Add croutons, 1 tbsp (2 tbsp) oil, 1/2 tsp (1 tsp) garlic salt and pepper to a large bowl. Toss to combine.
- Arrange on an unlined baking sheet. Toast in the top of the oven, stirring halfway through, until lightly golden, 8-10 min.
- Meanwhile, peel clementine, then separate into segments.
- Trim ends of celery, then cut into 1/4-inch slices.
- Whisk together mustard and honey in a small bowl. Set aside.
- Pat salmon dry with paper towels. Season with 1/2 tsp (1 tsp) garlic salt and pepper.
- Arrange salmon on a parchment-lined baking sheet, skin-sides down.
- Spread half the honey-mustard sauce on to tops of salmon.
- Roast in the middle of the oven until cooked through, 7-10 min.**
- Meanwhile, add vinegar, 2 tbsp (4 tbsp) oil and remaining honey-mustard sauce to a large bowl. Whisk to combine.
- Add clemintines, celery, cranberries and spring mix. Set aside.
- Add croutons to the salad, then toss to combine. Season with salt and pepper.
- Gently remove and discard skin from salmon. Break salmon up into chunks, if desired.
- Divide salad and honey-mustard salmon between plates.
