Hot Honey Salmon, Haloumi & Sautéed Asparagus
with Cucumber Salad0.0(3)
Calories
:
694 kcalProtein
:
49.3g proteinPreparation Time
:
20 minutesDifficulty
:
EasyUnder 30g carbs
Allergens:
- Milk
- Fish
- May contain traces of allergens
- Crustaceans
- Fish
- Molluscs
Golden salmon and haloumi glazed in garlicky hot honey brings the heat, while crisp asparagus and a zesty cucumber salad keep things cool and fresh. It’s a fiery-meets-refreshing combo that hits all the right notes.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
Serving amount
1 packet
Haloumi
(Contains: Milk;)
1
Garlic
1 sachet
Chilli Flakes
280 g
Salmon
(Contains: Fish; May be present: Crustaceans, Fish, Molluscs.)
1
Asparagus
1
Cucumber
1 packet
Mixed Salad Leaves
1
Red Radish
Not included in your delivery
1 drizzle
olive oil
1 tbs
honey
1 drizzle
vinegar (balsamic or white wine) (pantry)
Utensils
•Large Non-Stick Pan
Cooking Steps
1
- In a medium bowl, place haloumi and cover with water to soak.
- Trim ends of asparagus.
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Cook asparagus until tender, 5-6 minutes. Add a dash of water to pan to help asparagus cook.
- Divide between serving plates, season and cover to keep warm.
2
- Meanwhile, thinly slice cucumber into half-moons.
- Finely chop garlic.
- In a small microwave safe bowl, combine garlic, a pinch of chilli flakes (if using) and the honey. Microwave in 10 second bursts, until fragrant, 1 minute.
3
- When the asparagus is cooked, wipe out frying pan and return to medium-high heat with a drizzle of olive oil.
- Pat salmon dry with paper towel and season both sides.
- When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. Transfer to a plate and cover to keep warm.
- Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices. Wipe out frying and return to medium-high heat with a drizzle of olive oil.
- Cook haloumi until golden brown, 1-2 minutes each side.
TIP: Patting the skin dry helps it crisp up in the pan!
4
- In a large bowl, combine mixed salad leaves and cucumber with a drizzle of olive oil and vinegar. Season to taste.
- Divide seared salmon, haloumi and cucumber salad between plates with sautéed asparagus. Drizzle garlicky hot honey over salmon to serve. Enjoy!
