Pan-Fried Salmon Salad and Creamy Dill (Partnership)
with Croutons, Olives and Renee's Dill Dip®
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
Steelhead Salmon
(Contains: Salmon)
4 g
Garlic Salt
(May contain traces of: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
1 unit(s)
Tomato
1 unit(s)
Mini Cucumber
113 g
Baby Spinach
1 tbsp
White Wine Vinegar
(Contains: Sulphites May contain traces of: Milk, Wheat, Mustard, Soy, Sesame, Egg, Fish)
30 g
Mixed Olives
(May contain traces of: Milk, Sulphites, Wheat, Tree nuts, Egg, Fish)
1 unit(s)
Ciabatta Roll
(Contains: Wheat, Barley May contain traces of: Triticale, Soy, Sesame, Walnuts, Oats, Rye)
1 unit(s)
Shallot
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains: Milk)
3 tbsp
Oil*
¼ tsp
Pepper*
¼ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
- Heat a large non-stick pan over medium heat.
- Cut or tear ciabatta into 1-inch pieces.
- When hot, add ciabatta. Season with a pinch of garlic salt and pepper, then drizzle 1 tbsp oil (dbl for 4 ppl) over pan.
- Toast, stirring occasionally, until golden-brown on all sides, 4-5 min.
- Transfer to a plate.
- Meanwhile, halve cucumber crosswise, then cut into 1/4-inch half-moons.
- Peel, then thinly slice half the shallot (whole shallot for 4 ppl) into half-moons.
- Cut tomato into 1/2-inch pieces.
- Drain olives, reserving brine, then roughly chop.
- Add 3 tbsp Renee's Dill Dip and 1/2 tsp vinegar (dbl both for 4 ppl) to a small bowl. Season with pepper and a pinch of garlic salt, to taste, then stir to combine. Set aside.
- Add remaining vinegar, 1/2 tsp reserved olive brine, 1/4 tsp sugar (dbl both for 4 ppl) and 2 tbsp oil (3 tbsp for 4 ppl) to a large bowl. Season with pepper and a pinch of garlic salt, to taste, then whisk to combine.
- Stir in shallots. Set aside to marinate.
- Return the same pan from step 1 to medium-high.
- Pat salmon dry with paper towels. Season with pepper and 1/4 tsp garlic salt (dbl for 4 ppl).
- When the pan is hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pan to melt.
- Add salmon skin-side down. Pan-fry until skin is crispy and golden-brown, 4-5 min. Flip and fry until salmon is cooked through, 1-2 min.**
- Transfer salmon to a plate. Pour any butter from the pan over salmon.
- Meanwhile, add spinach, tomatoes, cucumbers and olives to the bowl with vinaigrette, then toss to combine.
- When salmon is done, carefully remove skin, if desired.
- Divide salad between plates. Sprinkle croutons over greens.
- Arrange salmon over top.
- Dollop dill sauce over salmon.
