BBQ Spiced Double Salmon
with Red Onion and Apple Salad
BBQ-seasoned salmon tops this summer-inspired delight! Quick roasted sweet onions get tossed with slivers of crisp apples, toasted almonds and spring mix. A simple oil and vinegar dressing is all you need to bring this whole dish together.
500 g
Salmon Fillets, skin-on
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113 g
Spring Mix
28 g
Almonds, sliced
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113 g
Red Onion
1 unit
Gala Apple
1 tbsp
White Wine Vinegar
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1 tbsp
BBQ Seasoning
3 tbsp
Oil*
0.13 tsp
Salt*
½ tsp
Sugar*
0.06 tsp
Pepper*
Before starting, preheat your broiler to high. Wash and dry all produce. Peel, halve, then cut onion into 2-inch cubes.Add onions and 1/2 tbsp (1 tbsp) oil to a foil-lined baking sheet. Season with salt and pepper, then toss to coat. Broil in the middle of the oven, until tender-crisp, 8-10 min.
Meanwhile, core, then cut apple into 1/4-inch pieces. Pat salmon dry with paper towels, then sprinkle with BBQ Seasoning and season with salt.
Whisk together vinegar, 1/2 tsp (1 tsp) sugar and 2 tbsp (4 tbsp) oil in a large bowl. Add apples to the bowl, then toss to coat. Set aside.
Heat a large non-stick pan over medium heat. Add almonds to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on almonds so they don't burn!) Transfer to a plate.Carefully wipe the pan clean.
Reheat the same pan over high. When hot, add 1/2 tbsp (1 tbsp) oil, then salmon. Pan-fry, until 'blackened' or dark golden-brown and cooked through, 3-4 min per side.**
Add onions and spring mix to the bowl with apples and dressing. Toss to coat. Divide salad between plates and top with BBQ-spiced salmon. Sprinkle toasted almonds over top.
