Grilled Salmon, Cucumber and Apple Salad
with Croutons and Creamy Dressing- Salmon
- Milk
- Barley
- Wheat
This light, wholesome dinner will leave you feeling satisfied and energized! Grilled lemon-pepper salmon, crisp cucumber and apple and a creamy yogurt dressing are the key to a delicious salad. Grab a fork and dig in!
Ingredients
250 g
Salmon Fillets, skin-on
(Contains: Salmon)
113 g
Spring Mix
132 g
Mini Cucumber
45 mL
Yogurt Sauce
(Contains: Milk)
1 unit
Gala Apple
1 unit
Ciabatta Roll
(Contains: Barley, Wheat)
½ tbsp
Lemon-Pepper Seasoning
Not included in your delivery
1.66 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Utensils
Cooking Steps
Before starting, wash and dry all produce.Lightly oil the grill.While you prep, preheat the grill to 400°F over medium heat. Halve cucumbers lengthwise, then cut into 1/2-inch half-moons. Core, then cut apple into 1/2-inch pieces. Halve ciabatta. Brush both sides of ciabatta with 1 tbsp (2 tbsp) oil. Season with salt and pepper.
Add yogurt sauce and 1/2 tbsp (1 tbsp) water to a large bowl. Season with salt and pepper, then whisk to combine. Set aside.
Add ciabatta to the grill. Close lid and grill until toasted, 1-2 min per side. (TIP: Keep an eye on ciabatta so they don't burn!) Transfer to a cutting board and set aside to cool.
Pat salmon dry with paper towels. Drizzle with 2 tsp (4 tsp) oil. Season with 1/2 tbsp (1 tbsp) Lemon-Pepper Seasoning and salt. Add salmon to the grill, skin-side down. (NOTE: Don't overcrowd grill. Grill in batches, if necessary.) Close lid and grill until salmon is cooked through, 6-7 min.** Transfer salmon to a plate and cover to keep warm.
If desired, gently remove and discard salmon skin.Cut cooled ciabatta into 1/2-inch croutons.Add spring mix, apple, cucumbers and half the croutons to the large bowl with dressing. Toss to combine. Divide salad between plates. Top with salmon and remaining croutons.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The grilled salmon was a consistent highlight, with the lemon-pepper seasoning praised for complementing the fish well. The apple and cucumber combination added a refreshing crunch, though some reviewers found the overall salad flavour mild.
- Ease of prep: This is a quick and straightforward recipe that most reviewers found easy to pull together, even on busy evenings. Several noted it works well cooked on the stovetop or in a pan if a grill is not available.
- Suggestions: Many reviewers felt the dressing was too bland and insufficient in quantity; consider adding a splash of vinegar, lemon juice, or extra water to brighten the flavour and stretch it further. Some added avocado, dried cranberries, goat cheese, or horseradish to boost the salad's depth and substance.
- Leftovers: Keep the dressing and greens separate if you plan to save any portion, as the spring mix wilts quickly once tossed; the salmon and salad components store better apart.
- Portions: A number of reviewers noted the salmon portions felt small, particularly for hungrier appetites or larger households; pairing with extra bread or a side starch can help round out the meal.
