Roasted Honey-Mustard Salmon
with Cucumber and Nectarine Salad
Summer is here! This dish highlights one of the season's sweetest fruits, nectarines! Paired with crispy DIY croutons, crunchy cucumber in a sweet-n-sour dressing and a lovely piece of unctuous salmon, nothing could be more summery.
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)
1 tbsp
Honey
132 g
Mini Cucumber
2 unit
Nectarine
56 g
Spring Mix
1 tsp
Garlic Salt
1 tbsp
White Wine Vinegar
(Contains Sulphites)
1 unit
Ciabatta Roll
(Contains Barley, Wheat)
Not included in your delivery
3 tbsp
Oil*
0.06 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450˚F.Wash and dry all produce. 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 nectarines, avoiding the pit. 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 over half the honey-mustard sauce. 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 nectarines, cucumbers and spring mix. Set aside.
Add croutons to salad, then toss to combine. Season with salt and pepper, to taste.Gently remove and discard skin from salmon, if desired.Divide salad between plates.Serve honey-mustard salmon alongside.
