Salmon-Topped Nordic Salad
with Lemon-Dill Vinaigrette
Cooking time
15 minutes
Servings
2/4
Calories
660 /serving
How cool is this salad? It gets its dark green colour from kale and cukes, and its brightness from lemon and fresh dill. The Nordic top note is a fillet of salmon, baked to perfectly pink. Carbs on these plates would be highly uncool.
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 1 Bunch of kale
- 14g Dill
- 1 Lemon
- 1 Scallion
- 3 Cucumbers
- 15ml Dijon mustard
- 9g Zesty Herbs spices (salt, garlic, dried carrots, spice, red bell pepper, sugar, curry powder (mustard), canola oil, onion, black pepper, lemon oil, citric acid)
Contains: Mustard • Salmon • Sulphites
You will need:
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Whisk
Total Fat
49 g
Saturated Fat
7 g
Sodium
730 mg
Total Carb
27 g
Sugars
8 g
Protein
36 g
Fibre
7 g
Preparation
Bake the salmon
- Preheat the oven to 450°F.
- Pat the salmon* dry; rub with the spices and a drizzle of oil.
- Arrange on a lined sheet pan and bake, 6 to 10 min., until cooked through.
Mise en place
- Meanwhile, juice the lemon.
- Thinly slice the scallion crosswise.
- Remove the kale leaves from the stems; thinly slice the leaves. In a large bowl, combine the kale, a drizzle of oil and S&P. Massage, 1 to 2 min., until softened.
- Pick the dill fronds off the stems; roughly chop the fronds.
- Halve the cucumbers lengthwise; thinly slice crosswise on an angle.
Make the vinaigrette & salad
- In a small bowl, whisk the mustard, lemon juice, 4 tbsp oil (double for 4 portions) and S&P.
- Add the dill and scallion; whisk well.
- To the bowl of kale, add the cucumbers and ¾ of the vinaigrette; toss well.
Plate your dish
- Divide the salad between your plates.
- Top with the salmon.
- Spoon the remaining vinaigrette over the salmon. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
