Salmon & Supergreen Kale Salad

Name: Salmon & Supergreen Kale Salad with Everything Garnish & Creamy Caper Sauce
Total time: 20 min
Yield: 2
Cuisine: Mediterranean
Ingredients: olive oil; 1 packet kale; 1 cucumber; 1 apple; 1 Carrot; 1 packet Capers; 1 packet Salmon; 1 tsp honey; drizzle vinegar (balsamic or white wine); 1 packet mixed salad leaves; 1 packet caesar dressing; ½ sachet everything garnish; 1 packet parsley

with Everything Garnish & Creamy Caper Sauce

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We're very serious about our salads around here and only the tastiest of ingredients get a seat at our table. This seared salmon and kale salad is truly the stuff of greatness, especially when you drizzle over the creamy caper sauce. It's got flavour aplenty!

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:

Calorie Smart

•Under 40g carbs

Allergens:

Fish

•Eggs

•Milk

•Sesame

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time20 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

kale

cucumber

apple

Carrot

1 packet

Capers

1 packet

Salmon

(Contains: Fish; May be present: Crustaceans, Mollusc.)

1 packet

mixed salad leaves

1 packet

caesar dressing

(Contains: Eggs, Milk;)

½ sachet

everything garnish

(Contains: Sesame; May be present: Gluten, Wheat, Milk, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut, Peanuts, Soy.)

1 packet

parsley

Not included in your delivery

olive oil

1 tsp

honey

drizzle

vinegar (balsamic or white wine)

Nutritional Values

Energy (kJ)2545 kJ

Calories608 kcal

Fat45.6 g

of which saturates6.6 g

Carbohydrate16.3 g

of which sugars13.1 g

Dietary Fibre9 g

Protein33.3 g

Sodium665 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Frying Pan

Cooking Steps

PDF

• Tear kale leaves from the stems then thinly slice, discarding stems. • Thinly slice cucumber into rounds. • Thinly slice apple into wedges. • Using a vegetable peeler, peel carrot into ribbons. • Reserve caper liquid, then roughly chop capers.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • 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.

TIP: Patting the skin dry helps it crisp up in the pan!

• Meanwhile, in a large bowl, combine the honey, reserved caper liquid and a drizzle of vinegar and olive oil. • Add kale, cucumber, apple, carrot and mixed salad leaves. Toss to combine and season to taste.

• In a small bowl, combine capers and Caesar dressing.
• Divide kale salad between bowls. Top with seared salmon. Drizzle over creamy caper sauce. • Sprinkle with everything garnish (see ingredients) and tear over parsley to serve. Enjoy!

TIP: capers have a strong flavour, use less if desired.