Roasted Honey-Mustard Double Salmon Salad
with Clementines, Cranberries and Garlic Ciabatta Croutons- Salmon
- Mustard
- Sulphites
- Wheat
- Barley
- Soy
- Crustaceans
- Wheat
- Milk
- Sesame
- Sulphites
- Egg
- Gluten
- Fish
- May contain traces of allergens
- Tree nuts
- Triticale
- Mustard
- Peanuts
- Walnuts
- Oats
- Rye
Ingredients: Salmon fillets • Clementine • 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) • Celery • Whole grain mustard (mustard) (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) • Dried cranberries (cranberries, sugar, sunflower oil) • Honey • White wine vinegar (sulphites) (wine vinegar, potassium metabisulfite) • Garlic salt (salt, garlic powder, silicon dioxide).
Ingredients
500 g
Salmon Fillets, skin-on
(Contains: Salmon)
2 tbsp
Whole Grain Mustard
(Contains: Mustard May be present: Soy, Crustaceans, Wheat, Milk, Sesame, Sulphites, Egg, Gluten, Fish)
1 unit(s)
Honey
113 g
Spring Mix
2 g
Garlic Salt
(May be present: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
1 tbsp
White Wine Vinegar
(Contains: Sulphites May be present: Egg, Fish, Milk, Mustard, Sesame, Soy, Wheat)
1 unit(s)
Ciabatta Roll
(Contains: Wheat, Barley May be present: Sesame, Soy, Walnuts, Oats, Rye, Triticale)
2 unit(s)
Clementine
28 g
Dried Cranberries
(May be present: Sesame, Sulphites, Tree nuts, Peanuts, Egg, Milk, Gluten, Soy, Mustard)
3 unit(s)
Celery
Not included in your delivery
0.06 tsp
Salt*
3 tbsp
Oil*
0.13 tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 450˚F. Wash and dry all produce.
- Cut or tear ciabatta into 1/2-inch pieces.
- To a large bowl, add ciabatta, 1 tbsp (2 tbsp) oil, 1/2 tsp (1 tsp) garlic salt and pepper. Toss to combine.
- Arrange ciabatta on an unlined baking sheet. Toast in the top of the oven for 8-10 min, stirring halfway through, until lightly golden. (TIP: Keep an eye on them so they don't burn!)
- Meanwhile, peel clementine, then separate into segments.
- Trim ends of celery, then cut into 1/4-inch slices.
- In a small bowl, whisk together mustard and honey. Transfer half the honey-mustard mixture to a large bowl. Set aside.
- Pat salmon dry with paper towels. Season with salt and pepper.
- Arrange salmon on a parchment-lined baking sheet, skin-sides down.
- Spread honey-mustard sauce from the small bowl over top of salmon.
- Roast in the middle of the oven for 7-10 min, until cooked through.**
- Meanwhile, to the large bowl with honey-mustard mixture, add vinegar and 2 tbsp (1/4 cup) oil. (TIP: We love using olive oil here!) Whisk to combine.
- Add clementines, celery, cranberries and spring mix. Don't toss until the next step.
- Add croutons to bowl of salad, then toss to combine. Season with salt and pepper.
- Gently remove and discard skin from salmon, then break salmon into chunks.
- Divide salad between plates, then top with honey-mustard salmon.
If you've opted for double salmon, prep and cook in the same way the recipe instructs you to prep and cook the regular portion of salmon.
