Smokey Salmon & Hot Honey Salad

Name: Smokey Salmon & Hot Honey Salad with Bambino Brussels Sprouts & Wedges
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 1 sachet All-American Spice Blend; 1 Brussels Sprout; 1 packet Cheddar Cheese; 280 g Salmon; 1 sachet Chilli Flakes; 1 packet Mixed Salad Leaves; 2 Potato; 1 Red Apple; 1 Snacking Tomatoes; 1 drizzle olive oil; 1 tsp honey; 1 drizzle white wine vinegar

with Bambino Brussels Sprouts & Wedges

Recipe Development TeamUpdated on May 18, 2026

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Calories

634 kcal

Protein

42g protein

Preparation Time

30 minutes

Difficulty

Easy

Under 30g carbs

Allergens:

Milk
Fish
May contain traces of allergens
Crustaceans
Molluscs

We've teamed up with Perfection Fresh, to bring you some superstar ingredients to level up your next meal. These sweet cabbage buttons can be enjoyed steamed, fried or fresh and taste delicious in this salmon meal. When paired with wedges and a hot-honey salad, you’ll be savouring each and every bite. Compliments to the Bambino Brussels Sprouts we say!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1 sachet

All-American Spice Blend

Brussels Sprout

1 packet

Cheddar Cheese

(Contains: Milk)

280 g

Salmon

(Contains: Fish May be present: Crustaceans, Molluscs.)

1 sachet

Chilli Flakes

1 packet

Mixed Salad Leaves

Potato

Red Apple

Snacking Tomatoes

Not included in your delivery

1 drizzle

olive oil

1 tsp

honey

1 drizzle

white wine vinegar

Nutritional Values

Calories634 kcal

Energy (kJ)2650 kJ

Fat34.3 g

of which saturates9.2 g

Carbohydrate36.3 g

of which sugars17.3 g

Dietary Fibre8.9 g

Protein42 g

Sodium491 mg

Potassium70.5 mg

Calcium2.8 mg

Iron0.1 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced.
• Cut potato into wedges.
• Thinly slice red apple into wedges.
• Halve snacking tomatoes and Bambino Brussels
sprouts.
• Place potato wedges on a lined oven tray. Drizzle
with olive oil, season with salt and toss to coat.
• Bake until tender, 20-25 minutes.

• Meanwhile, place Brussels sprouts on a second
lined oven tray.
• Drizzle with olive oil, season with salt and pepper
and toss to coat.
• Arrange cut-side down and roast until tender,
12-15 minutes.

TIP: The Brussels sprouts will char slightly, this adds to
the flavour!

• Lightly crush the semi-roasted Brussels sprouts on
the tray.
• Sprinkle with Cheddar cheese. Return to oven and
roast until golden, 5 minutes.

While sprouts are roasting, 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 and All-American spice blend, 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!

• In a medium bowl, combine the honey, a pinch of
chilli flakes and drizzle of white wine vinegar and
olive oil.
• Add apple, tomatoes and mixed salad leaves,
tossing to coat. Season to taste with salt and
pepper.