Crusted Salmon & Baby Broccoli Salad
with Cherry Tomatoes & Fetta Crumble
- Fish
- Gluten
- Wheat
- Milk
- May contain traces of allergens
- Crustaceans
- Molluscs
- Soy
Light, bright and green, this salad comes brimming with cucumber, baby broccoli and cherry tomatoes (the trifecta in our opinion!). With crusted salmon and mint yoghurt dolloped on top, this will one will quickly become a regular.
Ingredients
1
Baby Broccoli
1 packet
Balsamic Vinaigrette Dressing
280 g
Salmon
(Contains: Fish May be present: Crustaceans, Molluscs.)
1
Cucumber
1 packet
Mint
1 packet
Spinach & Rocket Mix
1 packet
Snacking Tomatoes
1 sachet
one-step coater
(Contains: Gluten, Wheat May be present: Soy.)
1 packet
Fetta Cubes
(Contains: Milk)
Not included in your delivery
2 tbs
olive oil
Utensils
Cooking Steps
• Trim baby broccoli. Halve any thicker stalks of baby broccoli lengthways. Slice tomato into wedges. • Pick and thinly slice mint. • Slice cucumber into half-moons. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook baby broccoli, tossing, until tender, 5-6 minutes. Transfer to a large bowl and allow to cool slightly.
• Meanwhile, pat salmon dry with paper towel and season both sides with a pinch of salt and pepper.
• In a shallow bowl, combine the plain flour and spice blend. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine panko breadcrumbs and a pinch of salt.
• Coat salmon first in flour mixture, followed by the egg, and finally the breadcrumbs. Transfer to a plate.
• When the broccoli is done, heat a large frying pan over medium-high heat with enough olive oil to coat the base.
• When oil is hot, cook salmon in batches until golden and cooked through, 2-4 minutes on all sides. Transfer to a plate lined with paper towel.
TIP: Ensure the oil is hot before cooking the salmon for best results!
• To the bowl with cooled broccoli, add cucumber, tomato, spinach & rocket mix,balsamic vinaigrette dressing and mint. Toss to combine and season to taste. • Divide baby broccoli salad and crusted salmon between plates. • Crumble over fetta cubes to serve. Enjoy!
