Quick Garlicky-Honey Salmon Salad
with Charred Capsicum & Babaganoush- Fish
- Eggs
- Sesame
- Crustaceans
- May contain traces of allergens
- Mollusc
- Milk
- Cashew
- Walnut
- Almond
- Macadamia
- Peanuts
- Sesame
- Soy
- Brazil nut
- Traces of Cashew
- Hazelnut
- Pine Nut
- Pistachio
- Pecan
These garlikcy-honey salmon deserve a salad that is just as tasty as they are. Stepping up to the plate today, is charred capsicum, spring onion, pepitas and babaganoush, all ready to take you on a flavour adventure!
Ingredients
1
capsicum
1 sprig
spring onion
1
cucumber
1 packet
salmon
(Contains: Fish; May be present: Crustaceans, Mollusc.)
1 sachet
garlic & herb seasoning
1 packet
babaganoush
(Contains: Eggs; May be present: Milk, Cashew, Walnut, Almond, Macadamia.)
1 packet
spinach & rocket mix
1 packet
Golden Goddess Dressing
(Contains: Sesame;)
1 packet
pepitas
(May be present: Milk, Walnut, Almond, Macadamia, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Pine Nut, Pistachio, Pecan.)
Not included in your delivery
olive oil
1 tsp
honey
drizzle
vinegar (balsamic or white wine)
Utensils
Cooking Steps
• Thinly slice capsicum. Thinly slice cucumber into rounds. Thinly slice spring onion. • In a medium bowl, combine salmon, chermoula spice blend, a pinch of salt and a drizzle of olive oil. • In a small bowl, combine babaganoush, a drizzle of olive oil, a pinch of salt and a splash of water.
• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook capsicum, until tender and slightly charred, 4-5 minutes. Transfer to a large bowl and allow to cool.
• Return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. • Remove from heat and add the honey, gently turning salmon to coat.
• To the bowl with the capsicum, add cucumber, spring onion, spinach & rocket mix and golden goddess dressing and a drizzle of vinegar. Toss to combine and season to taste. • Divide golden goddess salad between bowls. • Top with Middle Eastern glazed salmon and babaganoush. • Garnish with pepitas. Enjoy!
