Super-Crunchy Cornflake-Crusted Salmon
with Cranberry Rice and Veggie Duo- Salmon
- Barley
- Egg
- Mustard
- Soy
- Milk
- Soy
- May contain traces of allergens
- Crustaceans
- Fish
- Gluten
- Milk
- Mustard
- Tree nuts
- Sesame
- Sulphites
- Wheat
- Peanuts
- Egg
Cornflakes aren't just for breakfast! Believe it or not, this beloved cereal is the perfect crunchy breading for juicy salmon. Finished off with cranberry rice and garlicky spinach and broccoli, this meal is one for the books. Ingredients: Salmon fillets • Broccoli • Basmati rice • Spinach • Lemon • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Dried cranberries (cranberries, sugar, sunflower oil) • Corn flakes (milled corn, sugars (sugar, corn and barley malt extract), salt, riboflavin, vitamins and minerals (iron, niacinamide, thiamine hydrochloride, d-calcium pantothenate, pyridoxine hydrochloride, folic acid)) (barley) • Chicken stock powder (salt, sugars (dextrose, corn syrup solids, sugar), chicken fat, corn starch, hydrolyzed vegetable proteins(corn, soy), dehydrated onion, yeast extract, spices and herb, spice extracts, dehydrated chicken, citric acid, turmeric extract, turmeric, disodium inosinate, disodium guanylate, natural flavour) (soy) • Chives • Garlic.
Ingredients
250 g
Salmon Fillets, skin-on
(Contains: Salmon)
1 cup
Corn Flakes
(Contains: Barley May be present: Soy)
¾ cup
Basmati Rice
227 g
Broccoli
113 g
Baby Spinach
7 g
Chives
1 unit(s)
Lemon
1 unit(s)
Garlic, cloves
2 tbsp
Mayonnaise
(Contains: Egg, Mustard May be present: Crustaceans, Fish, Gluten, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites, Wheat)
7.5 g
Chicken Stock Powder
(Contains: Soy May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Sulphites, Wheat)
28 g
Dried Cranberries
(May be present: Sesame, Sulphites, Tree nuts, Peanuts, Egg, Milk, Gluten, Soy, Mustard)
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains: Milk)
½ tbsp
Oil*
¼ tsp
Sugar*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- To a medium pot, add stock powder, 1 1/4 cup (2 1/2 cups) water, 1 tbsp (2 tbsp) butter and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high heat.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, add rice, then reduce heat to low. Cover and cook for 12-15 min, until rice is tender and liquid is absorbed. Remove from heat. Set aside, still covered.
- Juice half the lemon (use whole lemon for 4 servings). Cut remaining lemon into wedges.
- Cut any large broccoli florets into 1-inch pieces.
- Thinly slice chives.
- Peel, then mince or grate garlic.
- To a large bowl, add 1 tbsp (2 tbsp) lemon juice, 1/4 tsp (1/2 tsp) sugar, and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Stir to combine. (This is your dressing.)
- To a small bowl, add mayo and half the garlic. Stir to combine.
- Cut the corner of the pack of cornflakes. Using a rolling pin or the bottom of the pot, gently crush into lentil-sized crumbs. Transfer to a shallow dish.
- Pat salmon dry with paper towels, pressing well to absorb as much moisture as possible.
- Season with salt and pepper. Spread garlic mayo over top and sides of salmon.
- Roll top and sides of salmon into cornflakes, pressing gently to adhere breading.
- Arrange salmon on a parchment-lined baking sheet, skin-sides down.
- Roast salmon in the middle of the oven for 10-12 min, until topping is golden and salmon is cooked through.**
- Meanwhile, heat a large non-stick pan over medium-high.
- When hot, add broccoli, remaining garlic and 2 tbsp (4 tbsp) water. Season with salt and pepper. Cover and cook for 4-6 min, stirring occasionally, until broccoli is tender-crisp and liquid has absorbed.
- Add 1 tbsp (2 tbsp) butter and half the spinach to the pan with broccoli. Season with salt and pepper. Cook for 1 min, stirring often, until spinach wilts and butter melts.
- Fluff rice with a fork. Stir in half the chives and half the cranberries.
- To the bowl of dressing, add remaining cranberries and remaining spinach. Toss to coat.
- Divide rice, veggies, salad and salmon between plates.
- Sprinkle feta over salad.
- Sprinkle remaining chives over top.
- Squeeze a lemon wedge over top, if you like.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the crunchy cornflake crust on the salmon, while the cranberry rice and garlicky veggies added delicious variety to the dish.
- Ease of prep: While some found it easy to prepare, others noted it required more prep time than expected.
- Suggestions: Consider adding extra seasoning to the salmon for more flavour; try mixing cranberries with the broccoli for a tasty twist.
- Leftovers: The meal was very filling, with some noting the rice portion was particularly substantial.
