[GFYF] Double Garlicky Hot Honey Salmon & Sautéed Asparagus
with Cucumber Salad
Tags:
Under 30g carbs
Allergens:
Fish
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Preparation Time20 minutes
Cooking Time10 minutes
DifficultyEasy
Ingredients
Serving amount
1
Asparagus
1 sachet
Chilli Flakes
1
Cucumber
1
Garlic
1 packet
Mixed Salad Leaves
560 g
Salmon
(Contains: Fish; May be present: Crustaceans, Fish, Molluscs.)
Not included in your delivery
1 drizzle
olive oil
1 tbs
honey
1 drizzle
vinegar (balsamic or white wine) (pantry)
Utensils
•Large Frying Pan
Cooking Steps
1
- 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 (cook in batches if your pan is getting crowded).
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 and cucumber salad between plates with sautéed asparagus. Drizzle garlicky hot honey over salmon to serve. Enjoy!
