Smart Sticky Chipotle Salmon Salad
with Roasted veggies and Pickled Shallots
Here comes a quick and easy way to brighten up your day with. a tasty and macro conscious meal! Start with a sweet chipotle sauce that is spooned over salmon and roasted until glazed and smoky. Served atop hearty Spinach salad complete with roasted sweet potatoes and radishes, all tossed in a bright cilantro lime vinaigrette, who knew it was so easy to eat healthy and delicious?
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Salmon Fillets, skin-on
(Contains Salmon)
1 unit(s)
Sweet Potato
113 g
Baby Spinach
1 unit(s)
Shallot
3 unit(s)
Radish
7 g
Cilantro
1 unit(s)
Lime
2 tbsp
Chipotle Sauce
(Contains Egg, Milk, Mustard, Soy May contain Sulphites, Tree nuts, Fish, Wheat, Egg, Sesame, Gluten, Mustard, Soy, Crustaceans, Milk)
1 unit(s)
Honey
1 tbsp
Garlic Puree
(May contain Wheat, Crustaceans, Fish, Mustard, Gluten, Sesame, Sulphites, Soy, Milk, Tree nuts, Egg)
1 tbsp
White Wine Vinegar
(Contains Sulphites)
Nutrition Values
Utensils
Cooking Steps
- Cut radishes into quarters.
- Peel, then cut sweet potato into 1/2-inch pieces.
- Add sweet potatoes and 1/2 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 16-18 min.
- Peel, then cut shallot into 1/8-inch slices.
- Add shallots, vinegar, 2 tbsp water and 1 tsp sugar (dbl both for 4 ppl) to a small pot. Season with salt. Bring to a simmer over medium-high heat.
- Once simmering, cook, stirring often, until sugar [or salt if you used honey/maple in place of sugar] dissolves, 1-2 min.
- Remove the pot from heat. Transfer shallots, including pickling liquid, to a medium bowl. Place in the fridge to cool.
- (TIP: Any leftover pickled shallots and pickling liquid can be saved and refrigerated for up to 3 days!)
- Zest, then juice lime.
- Roughly chop cilantro.
- Add half the chipotle, honey, lime zest and garlic puree to a small bowl. Stir to combine. This is your glaze
- Add remaining chipotle sauce, 2 tsp lime juice, 1/4 tsp sugar and 1 tbsp oil (dbl all for 4 ppl) to a large bowl. Season with salt and pepper then stir to combine. This is the dressing.
- Pat salmon dry with paper towels, then season with salt and pepper.
- Arrange salmon on a parchment-lined baking sheet. Spread chipotle glaze over salmon.
- Roast in the bottom of the oven until cooked through, 7-10 min.**
- Flake: When salmon is done, remove and discard salmon skin. Using 2 forks, break salmon up into large flakes.
- Discard skin: When salmon is done, remove and discard salmon skin. Using 2 forks, break salmon up into large flakes.
- Add roasted veggies, and spinach to bowl with dressing. Toss to coat.
- Remove shallots from pickling liquid.
- Divide salad between plates.
- Top with (flaked?) salmon and some of the pickled shallots.
- Sprinkle remaining cilantro over.