Seared Salmon with Green Goddess Sauce
made with a blender- Salmon
- Walnuts
- Mustard
- Sulphites
- Fish
- Milk
- Sesame
- Egg
- Wheat
- Crustaceans
- Soy
- Gluten
- Sulphites
- May contain traces of allergens
- Mustard
- Tree nuts
- Peanuts
Sauce emulsification is the magic that happens when two liquids that normally don’t combine—like oil and vinegar—are combined into a smooth, stable mixture. Leveraging the powerful pulsing blade of a blender that rapidly whirls together the ingredients, the end result is a perfectly smooth, punchy, herbaceous and balanced dressing that's good enough to serve with just about anything! Ingredients: Salmon fillets • Green cabbage • Spinach • Lemon • Walnuts • Dried cranberries (cranberries, sugar, sunflower oil) • Rice vinegar (rice vinegar, sugar, salt) • Dijon mustard (mustard) (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) • Parsley • Green onion • Dill-garlic spice blend (sulphites) (dehydrated onion, dehydrated garlic, salt, dill weed, canola oil, silicon dioxide).
Ingredients
250 g
Salmon Fillets, skin-on
(Contains: Salmon)
113 g
Green Cabbage, shredded
113 g
Baby Spinach
1 unit(s)
Lemon
2 unit(s)
Green Onion
28 g
Walnuts, chopped
(Contains: Walnuts)
½ tbsp
Dijon Mustard
(Contains: Fish, Milk, Sesame, Egg, Wheat, Crustaceans, Soy, Gluten, Sulphites, May contain traces of allergens, Mustard)
7 g
Parsley
4 g
Dill-Garlic Spice Blend
(Contains: May contain traces of allergens, Sulphites, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
1 tbsp
Seasoned Rice Vinegar
(Contains: May contain traces of allergens, Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)
28 g
Dried Cranberries
(Contains: Sesame, Sulphites, Tree nuts, Peanuts, Egg, Milk, Gluten, Soy, Mustard, May contain traces of allergens)
Not included in your delivery
3 tbsp
Oil*
¼ tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, wash and dry all produce.
- Heat a large non-stick pan over medium-high.
- While pan heats, pat salmon dry with paper towels. Season with salt, pepper and half the Dill-Garlic Spice Blend.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then salmon. Reduce heat to medium. Cook for 2-3 min, until browned. Flip salmon and continue cooking for 2-3 min, until cooked through.**
- While salmon cooks, roughly chop cabbage, then transfer to a large bowl.
- Juice lemon.
- Roughly chop parsley.
- Thinly slice green onions, keeping greens and whites separate.
- To a tall container or large glass measuring cup, add lemon juice, vinegar, Dijon, parsley, half the walnuts, green onion whites, remaining Dill-Garlic Spice Blend, 1/4 cup (1/2 cup) spinach, 1/4 tsp (1/2 tsp) sugar and 2 tbsp (1/4) cup oil.
- Season with salt and pepper. Using a hand blender, blend for 1-2 min, until evenly green and smooth. (NOTE: If you don't have a hand blender, use a regular blender)
- To the bowl of cabbage, add cranberries, remaining green onions, remaining spinach and all but 1 tbsp (2 tbsp) of dressing. Toss to coat.
- Divide salad between bowls.
- Top with salmon. Spoon reserved dressing over top
- Sprinkle remaining walnuts over top.
