Salmon Bianca Flatbread
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Salmon Bianca Flatbread

Salmon Bianca Flatbread

with Dill and Capers

It's flatbread night, with a coastal twist! Flaked salmon, herby dill, white sauce, thinly sliced shallots and a salty kick from briny capers come together to redefine this weeknight special.

Allergens:
Sulphites
Wheat
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

250 g

Salmon Fillets, skinless

6 unit(s)

Flour Tortillas

(Contains Sulphites, Wheat May contain Soy, Oats, Rye, Sesame, Triticale, Milk)

1 unit(s)

Shallot

30 g

Capers

(May contain Sulphites, Tree nuts, Milk)

¼ cup

Parmesan Cheese, grated

(Contains Milk)

4 unit(s)

Cream Cheese

(Contains Milk)

7 g

Dill

1 unit(s)

Sour Cream

Not included in your delivery

1.5 tbsp

Oil*

¼ tsp

Pepper*

¼ tsp

Salt*

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Nutrition Values

Calories510 kcal
Fat24 g
Saturated Fat8 g
Carbohydrate61 g
Sugar16 g
Dietary Fiber4 g
Protein15 g
Cholesterol30 mg
Sodium1360 mg
Trans Fat0.3 g
Potassium350 mg
Calcium450 mg
Iron3.5 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

Baking Sheet
Aluminum Foil
Measuring Spoons
Strainer
Small Bowl

Instructions

BROIL SALMON
1

Pat salmon dry with paper towels, then season with salt and pepper. Arrange salmon on a lightly oiled, foil-lined baking sheet. Drizzle over 2 tsp oil (dbl for 4ppl.) Season with salt and pepper. Broil in middle of oven, until salmon is cooked through, 7-8 min. **

PREP
2

While salmon broils, peel, then mince the shallots. Rinse the capers under warm water to dissolve salt then pat dry with paper towel. Roughly chop the dill. Add the sour cream, cream cheese and half the dill to a small bowl. Stir to combine. Set aside.

TOAST TORTILLA
3

On another baking sheet, arrange tortillas. (NOTE: It's ok if they overlap!). Broil in the bottom of oven until golden-brown, 2-3 min per side. (TIP: Keep an eye on tortillas so they it do not burn!) Set aside.

ASSEMBLE FLATBREAD
4

Carefully transfer the cooked salmon to a plate. Flake using a fork. While still on baking sheet, spread cheese mixture between each toasted tortilla. Sprinkle over salmon, shallots, capers and Parmesan.

BROIL FLATBREAD
5

Broil in middle of oven, until cheese melts, 2-3 min.

FINISH AND SERVE
6

Cut the flatbreads into quarters. Sprinkle over the remaining dill. Season with salt and pepper.