Smoky BBQ-Spiced Double Salmon
with Almond, Goat Cheese and Apple Salad- Salmon
- Almonds
- Sulphites
- Mustard
- Milk
- Soy
- Sulphites
- Egg
- Gluten
- Milk
- Mustard
- Peanuts
- Sesame
- May contain traces of allergens
- Fish
- Wheat
- Tree nuts
- Crustaceans
Ingredients: Salmon fillets • Gala apple • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Shallot • Almonds • Goat cheese (milk) (pasteurized goat's milk, cellulose powder, sea salt, potassium sorbate, bacterial culture, microbial enzyme) • White wine vinegar (sulphites) (wine vinegar, potassium metabisulfite) • Dijon mustard (mustard) (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) • Applewood smoke spice (mustard) (sugars (sugar, maltodextrin, molasses [maltodextrin]), dehydrated vegetables (garlic, onion, red bell pepper), spices (including mustard and celery) and herbs, salt, paprika powder, natural smoke flavor, yeast extract, silicon dioxide, spice extract).
Ingredients
500 g
Salmon Fillets, skin-on
(Contains: Salmon)
113 g
Spring Mix
28 g
Almonds, sliced
(Contains: Almonds May be present: Soy, Sulphites, Egg, Gluten, Milk, Mustard, Peanuts, Sesame)
1 unit(s)
Gala Apple
1 tbsp
White Wine Vinegar
(Contains: Sulphites May be present: Egg, Fish, Milk, Mustard, Sesame, Soy, Wheat)
7 g
Applewood Smoke Spice
(Contains: Mustard May be present: Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
½ unit(s)
Shallot
¼ cup
Goat Cheese, crumbled
(Contains: Milk)
¼ tbsp
Dijon Mustard
(Contains: Mustard May be present: Fish, Milk, Sesame, Egg, Wheat, Crustaceans, Soy, Gluten, Sulphites)
Not included in your delivery
2.5 tbsp
Oil*
½ tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, wash and dry all produce.
- Peel, then finely chop half the shallot (use all for 4 servings).
- Core, then cut apple into 1/2-inch pieces.
- To a large bowl, add vinegar, half the Dijon (use all for 4 servings), 1/2 tsp (1 tsp) sugar and 2 tbsp (4 tbsp) oil. Whisk together until combined.
- To the bowl, add shallots and apples, then toss to coat. Add spring mix over top. Set aside. (NOTE: You'll toss the salad in step 5!)
- Heat a large non-stick pan over medium.
- When hot, add almonds to the dry pan. Toast for 4-5 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
- Transfer to a plate.
- Carefully wipe the pan clean.
- Meanwhile, pat salmon dry with paper towels, then sprinkle with Applewood Smoke Spice and season with salt and pepper.
- Reheat the same pan (from step 2) over medium.
- When hot, add 1/2 tbsp (1 tbsp) oil, then salmon flesh-side down.
- Pan-fry for 4-5 min per side, until dark golden and cooked through.**
- To the bowl with salad, toss to coat.
- Divide salad between plates, then top with salmon. Remove and discard skin, if you like.
- Sprinkle toasted almonds and goat cheese over top.
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.
