Pan-Fried Salmon Salad and Creamy Dill (Partnership)
with Croutons, Olives and Renee's Dill Dip®Calories
:
660 kcalProtein
:
32g proteinTotal
:
25 minutesDifficulty
:
MediumQuick
Easy Clean-up
Allergens:
- Salmon
- Sulphites
- Wheat
- Barley
- Milk
- Milk
- Sulphites
- Wheat
- Tree nuts
- Triticale
- Mustard
- Soy
- Sesame
- Peanuts
- May contain traces of allergens
- Egg
- Fish
- Walnuts
- Oats
- Rye
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
250 g
Steelhead Salmon
(Contains: Salmon)
4 g
Garlic Salt
(May be present: 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 be present: Milk, Wheat, Mustard, Soy, Sesame, Egg, Fish)
30 g
Mixed Olives
(May be present: Milk, Sulphites, Wheat, Tree nuts, Egg, Fish)
1 unit(s)
Ciabatta Roll
(Contains: Wheat, Barley May be present: 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
Calories660 kcal
Fat47 g
Saturated Fat11 g
Carbohydrate31 g
Sugar5 g
Dietary Fiber4 g
Protein32 g
Cholesterol95 mg
Sodium1030 mg
Trans Fat0.3 g
Potassium1100 mg
Calcium150 mg
Iron4.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Large Non-Stick Pan
•Measuring Spoons
•Large Bowl
•Whisk
•Small Bowl
Cooking Steps
1
- 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.
2
- 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.
3
- 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.
4
- 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.
5
- 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.
6
- Divide salad between plates. Sprinkle croutons over greens.
- Arrange salmon over top.
- Dollop dill sauce over salmon.
