Grilled Salmon, Cucumber and Apple Salad
with Croutons and Creamy Dressing
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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 Values
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.
