Sticky Spiced Salmon & Pita Chips Salad
with Golden Goddess Dressing & Babaganoush
- Gluten
- Wheat
- Fish
- Eggs
- Sesame
- May contain traces of allergens
- Milk
- Crustaceans
- Molluscs
- Soy
- Almond
- Cashew
- Macadamia
- Walnut
These chermoula-honey salmon deserves a salad that is just as tasty as they are. Stepping up to the plate today, is charred capsicum, spring onion, pita bread and babaganoush, all ready to take you on a Middle Eastern flavour adventure!
Ingredients
2
Pita Bread
(Contains: Gluten, Wheat May be present: Milk)
1
Capsicum
1
Cucumber
1
Spring Onion
280 g
Salmon
(Contains: Fish May be present: Crustaceans, Molluscs)
1 sachet
Chermoula Spice Blend
(May be present: Soy)
1 packet
Mixed Salad Leaves
1 packet
Babaganoush
(Contains: Eggs May be present: Almond, Cashew, Macadamia, Milk, Walnut)
1 packet
Golden Goddess Dressing
(Contains: Sesame)
Not included in your delivery
1 drizzle
olive oil
1 tsp
honey
1 drizzle
vinegar (balsamic or white wine) (pantry)
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!
