Super-Crunchy Cornflake-Crusted Double Salmon

Name: Super-Crunchy Cornflake-Crusted Double Salmon with Cranberry Rice and Veggie Duo
Total time: 30 min
Yield: 2
Cuisine: 0
Ingredients: 500 g Salmon Fillets, skin-on; 1 cup Corn Flakes; 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; 7.5 g Chicken Stock Powder; 28 g Dried Cranberries; ¼ cup Feta Cheese, crumbled; 2 tbsp Unsalted Butter*; ½ tbsp Oil*; ¼ tsp Sugar*; ¼ tsp Salt*; ¼ tsp Pepper*

with Cranberry Rice and Veggie Duo

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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.

Tags:

New

Allergens:

Salmon

•Barley

•Egg

•Mustard

•Soy

•Milk

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.

Preparation Time30 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

serving amount

500 g

Salmon Fillets, skin-on

(Contains: Salmon)

1 cup

Corn Flakes

(Contains: Barley May contain traces of: 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 contain traces of: Crustaceans, Fish, Gluten, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites, Wheat)

7.5 g

Chicken Stock Powder

(Contains: Soy May contain traces of: Milk, Mustard, Tree nuts, Peanuts, Sesame, Sulphites, Wheat)

28 g

Dried Cranberries

(May contain traces of: 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

Calories1200 kcal

Fat63 g

Saturated Fat19 g

Carbohydrate98 g

Sugar15 g

Dietary Fiber7 g

Protein65 g

Cholesterol215 mg

Sodium1340 mg

Trans Fat0.5 g

Potassium1850 mg

Calcium300 mg

Iron8 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

•Strainer

•Medium Pot

•Measuring Spoons

•Measuring Cups

•Large Bowl

•Small Bowl

•Parchment Paper

•Baking Sheet

•Large Non-Stick Pan

Cooking Steps

PDF

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 corn flakes. 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 corn flakes, 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.