Cal Smart Supercharged Salmon Salad
with Creamy Dressing
This salad is just what you need on a beautiful summer evening. It's elegant, simple and oh so tasty. We're giving you all the best toppings: crisp cucumbers, crunchy pepitas and a gorgeous piece of pan-seared salmon.
Calorie Smart is based on a per serving calculation of the recipe's kilocalorie amount.
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 Fish, Seafood/Fruit de Mer)
56 g
Spring Mix
170 g
Coleslaw Cabbage Mix
132 g
Mini Cucumber
28 g
Salad Topping Mix
(Contains Soy, Peanuts)
4 tbsp
Mayonnaise
(Contains Egg, Mustard)
1 tbsp
White Wine Vinegar
(Contains Sulphites)
1 tbsp
Smoked Paprika-Garlic Blend
(Contains Sulphites)
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
½ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Halve cucumbers lengthwise, then cut into 1/4-inch half-moons.
Add mayo, vinegar and 1/2 tsp sugar (dbl for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. Reserve 2 tbsp dressing (dbl for 4 ppl) in a small bowl. (NOTE: You will use the reserved dressing in step 5.)
Pat salmon dry with paper towels, then season with Smoked Paprika-Garlic Blend and salt. Heat a large non-stick pan over medium-high heat. When hot, add 1 tsp oil (dbl for 4 ppl), then salmon, skin-side down. Pan-fry until golden-brown and cooked through, 3-4 min per side.**
Add coleslaw cabbage mix, cucumbers and spring mix to the large bowl with dressing. Season with salt and pepper, then toss to coat.
Divide salad between plates. Top with salmon. Sprinkle with salad topping mix. Drizzle reserved dressing over salmon.
