Italian-Spiced Salmon
with Marinated Onions, Capers, Spring Mix and DIY Croutons- Salmon
- Wheat
- Barley
- Sesame
- Soy
- Walnuts
- Oats
- Rye
- Triticale
- May contain traces of allergens
- Milk
- Mustard
- Tree nuts
- Peanuts
- Wheat
- Sulphites
- Egg
- Fish
Ingredients: Salmon fillets • Roma tomato • Red onion • 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 (barley, wheat) (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) • Lemon • Capers (capers, water, salt, vinegar, calcium chloride, potassium sorbate) • Italian seasoning (oregano, basil, marjoram, garlic powder, rosemary, parsley flakes, bay leaf, canola oil, silicon dioxide) • Garlic salt (salt, garlic powder, silicon dioxide).
Ingredients
250 g
Salmon Fillets, skin-on
(Contains: Salmon)
1 unit(s)
Ciabatta Roll
(Contains: Wheat, Barley May be present: Sesame, Soy, Walnuts, Oats, Rye, Triticale)
1 unit(s)
Lemon
4.3 g
Italian Seasoning
(May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Triticale, Wheat)
30 g
Capers
(May be present: Milk, Sulphites, Tree nuts, Wheat, Egg, Fish)
4 g
Garlic Salt
(May be present: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
1 unit(s)
Red Onion
2 unit(s)
Tomato
113 g
Spring Mix
Not included in your delivery
1 tsp
Sugar*
0.13 tsp
Pepper*
3.5 tbsp
Oil*
0.13 tsp
Salt*
Nutrition Values
Cooking Steps
- Before starting, preheat the broiler to high. Wash and dry all produce.
- Rinse capers, then pat dry with paper towels.
- Zest, then juice half the lemon (use whole lemon for 4 servings.) Cut any remaining lemon into wedges.
- Cut tomatoes into 1/4-inch pieces.
- Halve, peel, then cut half the onion (use whole onion for 4 servings) into 1/4-inch strips.
- Pat salmon dry with paper towels, then season with half the Italian Seasoning, salt and pepper.
- Cut ciabatta into 1/2-inch pieces.
- In a large bowl, whisk together garlic salt, pepper and 1 tbsp (2 tbsp) oil.
- Add ciabatta, then stir to coat.
- Arrange on an unlined baking sheet in a single layer.
- Broil in the middle of the oven for 4-5 min, stirring halfway through, until lightly golden. (TIP: Keep an eye on them so they don't burn!)
- Meanwhile, in the same large bowl, whisk together capers, remaining Italian Seasoning, 1 tsp (2 tsp) lemon zest, 1 tsp (2 tsp) sugar, 1 tbsp (2 tbsp) lemon juice and 2 tbsp (4 tbsp) oil.
- Season with salt and pepper.
- Add onions. Toss to coat. Set aside.
- Heat a large non-stick pan over medium.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then salmon, skin-side down.
- Pan-fry for 3-4 min per side, until golden-brown and cooked through.**
- To the bowl with marintaed onions, add croutons, tomatoes and spring mix.
- Season with salt and pepper, then toss to combine.
- Divide salad between plates, then top with salmon.
- Squeeze a lemon wedge over top, if you like.
