Roasted Honey-Mustard Salmon
with Cucumber and Stone Fruit Salad
This dish highlights one of the season's sweetest fruits — stone fruit! Paired with crispy DIY croutons, crunchy cucumber in a sweet and sour dressing and juicy flavour-packed salmon, nothing could be more summery.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Salmon Fillets, skin-on
(Contains Salmon)
2 tbsp
Whole Grain Mustard
(Contains Mustard May contain Wheat, Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites)
1 unit(s)
Honey
2 unit(s)
Mini Cucumber
2 unit(s)
Stone Fruit
56 g
Spring Mix
1 tsp
Garlic Salt
(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
1 tbsp
White Wine Vinegar
(Contains Sulphites)
1 unit(s)
Ciabatta Roll
(Contains Barley, Wheat May contain Soy, Walnuts, Sesame)
Not included in your delivery
0.06 tsp
Salt*
3 tbsp
Oil*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Cut or tear ciabatta into 1/2-inch pieces.
- Add croutons, 1 tbsp (2 tbsp) oil, 1/2 tsp (1 tsp) garlic salt and pepper in a large bowl. Toss to combine.
- Arrange on an unlined baking sheet. Toast in the top of the oven, stirring halfway through, until lightly golden, 10-12 min.
- Meanwhile, halve cucumber lengthwise, then cut into 1/2-inch half-moons.
- Cut four sections off stone fruit, avoiding the pits. Cut each section into 1/2-inch pieces.
- Whisk together mustard and honey in a small bowl. Set aside.
- Pat salmon dry with paper towels. Season with 1/2 tsp (1 tsp) garlic salt and pepper.
- Arrange salmon on a parchment-lined baking sheet.
- Spread half the honey-mustard sauce over salmon.
- Roast in the middle of the oven until cooked through, 7-10 min.**
- Meanwhile, whisk vinegar, 2 tbsp (4 tbsp) oil and remaining honey-mustard sauce to a large bowl.
- Add stone fruit, cucumbers and spring mix. Set aside.
- Add croutons to salad, then toss to combine. Season with salt and pepper.
- Gently remove and discard skin from salmon, if desired.
- Divide salad between plates.
- Serve honey-mustard salmon alongside.