Grilled Salmon and Garlic Ciabatta
with Lemon Aioli and Arugula-Spinach Salad- Salmon
- Mustard
- Egg
- Wheat
- Barley
- May contain traces of allergens
- Milk
- Tree nuts
- Peanuts
- Sesame
- Soy
- Sulphites
- Wheat
- Fish
- Mustard
- Walnuts
- Oats
- Rye
- Triticale
Ingredients: Salmon fillets • Ciabatta roll (barley, wheat) (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) • Baby tomato • Lemon • Arugula and spinach mix • 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) • Montreal spice blend (mustard) (spices and herbs (including mustard), salt, dehydrated garlic, canola oil) • Garlic.
Ingredients
250 g
Salmon Fillets, skin-on
(Contains: Salmon)
6 g
Montreal Spice Blend
(Contains: Mustard May be present: Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
2 tbsp
Mayonnaise
(Contains: Mustard, Egg May be present: Soy, Sulphites, Wheat, Fish, Milk, Mustard, Sesame)
2 unit(s)
Garlic, cloves
1 unit(s)
Lemon
2 unit(s)
Ciabatta Roll
(Contains: Wheat, Barley May be present: Sesame, Soy, Walnuts, Oats, Rye, Triticale)
56 g
Arugula and Spinach Mix
113 g
Baby Tomatoes
Not included in your delivery
0.13 tsp
Salt*
3 tbsp
Oil*
0.38 tsp
Sugar*
0.13 tsp
Pepper*
1 tbsp
Butter*
Nutrition Values
Cooking Steps
- Before starting, lightly oil the grill. While you prep, preheat the grill over medium-high (approx. 500°F). Wash and dry all produce.
- 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. (TIP: Add less garlic, depending on what you like best!) 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. (TIP: Add less garlic, depending on what you like best!)
- On an unlined baking sheet, arrange ciabatta, cut-sides up. Drizzle 1 tbsp (2 tbsp) oil over top, then season with salt and pepper.
- To a medium bowl, add salmon, remaining garlic, Montreal Spice Blend and 1 tbsp (2 tbsp) oil, then toss to coat.
- Gather salmon, ciabatta, aluminum foil and tools, then head out to grill!
- To one side of the grill, add ciabatta, cut-sides down. Grill for 3-4 min, until golden and grill-marked. Flip, then grill for 1-2 min, until warmed through. (TIP: Keep an eye on them so they don't burn!)
- Meanwhile, arrange a sheet of foil on the other side of the grill. (NOTE: Don't overcrowd the foil. For 4 servings, use 2 sheets.)
- Arrange salmon on top of foil, skin-side down. Close lid and grill for 6-9 min, until salmon is cooked through.**
- Return ciabatta and salmon to the baking sheet.
- To the bowl with vinaigrette, add arugula and spinach mix and tomatoes, then toss to combine.
- Spread garlic butter over top of cut sides of ciabatta. Cut each half diagonally.
- Divide salmon, garlic ciabatta and salad between plates.
- Dollop lemon aioli over top of salmon.
If you've opted for salmon, pat salmon dry with paper towels. Season in the same way the recipe instructs you to season shrimp. Arrange salmon skin-side down. Close lid and grill for 6-9 min, until salmon is cooked through.*
