Grilled Salmon and Ciabatta
with Lemon Aioli- Salmon
- Mustard
- Egg
- Wheat
- Barley
- Milk
- May contain traces of allergens
- Milk
- Tree nuts
- Peanuts
- Sesame
- Soy
- Sulphites
- Wheat
- Crustaceans
- Fish
- Gluten
- Mustard
- Walnuts
- Oats
- Rye
- Triticale
Peppery Montreal Steak-spiced salmon gets a bright pick-me-up from lemon aioli and a fresh salad. Garlicky ciabatta is the perfect side for this tasty dinner. Ingredients: Salmon fillets • Ciabatta roll (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) (barley, wheat) • Baby tomatoes • Lemon • Arugula and spinach mix (arugula, spinach) • Mayonnaise (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) (mustard, egg) • Montreal spice blend (salt, spices (including mustard) and herbs, dehydrated garlic, palm oil, spice extracts) (mustard) • Garlic.
Ingredients
250 g
Salmon Fillets, skin-on
(Contains: Salmon)
10 g
Montreal Spice Blend
(Contains: May contain traces of allergens, Mustard, Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
2 tbsp
Mayonnaise
(Contains: Egg, May contain traces of allergens, Mustard, Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
2 unit(s)
Garlic, cloves
1 unit(s)
Lemon
2 unit(s)
Ciabatta Roll
(Contains: Sesame, Soy, Walnuts, Oats, Rye, Triticale, May contain traces of allergens, Wheat, Barley)
56 g
Arugula and Spinach Mix
113 g
Baby Tomatoes
Not included in your delivery
1 tbsp
Butter*
(Contains: Milk)
0.13 tsp
Salt*
3 tbsp
Oil*
0.13 tsp
Sugar*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, wash and dry all produce.
- Lightly oil the grill. Preheat the grill over medium-high (approx. 425°F).
- Remove 1 tbsp (2 tbsp) butter from the fridge and set aside to come up to room temperature.
- Peel, then mince or grate garlic.
- Zest, then juice lemon.
- Halve tomatoes.
- Halve ciabatta.
- Pat salmon dry with paper towels.
- To a small bowl, add mayo, lemon zest, 1/8 tsp (1/4 tsp) sugar, 1/4 tsp (1/2 tsp) lemon juice and 1/4 tsp (1/2 tsp) garlic. (NOTE: Like things garlickly? Add more garlic!) Season with salt and pepper, then stir to combine. (NOTE: This is your lemon aioli.)
- To a large bowl, add 2 tsp (4 tsp) lemon juice, 1 tbsp (2 tbsp) oil and 1/4 tsp (1/2 tsp) sugar. Season with salt and pepper, then whisk to combine. (NOTE: This is your vinaigrette.)
- In another small bowl, combine 1 tbsp (2 tbsp) softened butter and 1/4 tsp (1/2 tsp) garlic.
- On an unlined baking sheet, arrange ciabatta, cut-side up. Drizzle 1 tbsp (2 tbsp) oil over top, then season with salt and pepper.
- To a medium bowl, add salmon, remaining garlic, half the Montreal Spice Blend (use all for 4 servings) and 1 tbsp (2 tbsp) oil. Toss to coat.
- On one side of the grill, arrange a sheet of foil. On the grill, place foil, then arrange salmon on top of foil, skin-side down. Close lid and grill for 6-9 min, until salmon is cooked through.**
- Meanwhile to the other side of grill, add ciabatta, cut-side down. Grill ciabatta for 3-4 min, until golden and grill marks appear. Flip, then grill for 1-2 min, until warmed through.
- Return ciabatta and salmon to the baking sheet.
- Using fork, flake salmon into large pieces, removing skin, if you like.
- To the bowl with vinaigrette, add arugula and spinach mix and tomatoes, then toss to combine.
- Spread garlic butter over cut sides of ciabatta. Cut each half diagonally.
- Divide salmon, ciabatta and salad between plates.
- Dollop lemon aioli over salmon.
If you've opted for salmon, pat dry with paper towels.
To a medium bowl, add salmon, remaining garlic, half the Montreal Spice Blend (use all for 4 servings) and 1 tbsp (2 tbsp) oil. Toss to coat. On one side of the grill, arrange a sheet of foil. On the grill, place foil, then arrange salmon on top of foil, skin-side down. Close lid and grill for 6-9 min, until salmon is cooked through.** Using fork, flake salmon into large pieces, removing skin, if you like.
Sur le barbecue, disposer une feuille de papier d’aluminium. Disposer le saumon sur le papier d’aluminium, peau vers le bas. Refermer le couvercle et griller de 6 à 9 min, jusqu’à ce que le saumon soit entièrement cuit**. À l’aide d’une fourchette, défaire le saumon en bouchées, retirer la peau si désiré.
