Crispy Salmon & Blistered Veggies
with Honey Mustard Dressing- Fish
- Gluten
- Wheat
- Soy
- May contain traces of allergens
Golden crumbed salmon is paired with blistered veggies like broccoli, carrot and courgette and tossed in tangy Dijon mustard and honey. Add a sprinkle of flaked almonds for crunch and you have yourself an easy dinner that comes together in a flash!
Ingredients
280 g
Salmon
(Contains: Fish; )
1
Broccoli
1 packet
Dijon Mustard
2
Garlic
1
Courgette
1
Carrot
1 packet
one-step coater
(Contains: Gluten, Wheat; May be present: Soy)
Not included in your delivery
1 drizzle
olive oil
1 tsp
honey
1 drizzle
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
• Cut broccoli into small florets, then roughly chop stalk. Slice courgette and
carrot into thin rounds. Finely chop garlic.
• Evenly spread one-step coater on a plate.
• Pat salmon dry with a paper towel and press into coater, turning to coat.
• Heat a large frying pan over medium-high heat with a drizzle of olive oil.
• When oil is hot, cook broccoli, carrot and courgette, until tender,
5-6 minutes.
• Add garlic and cook until fragrant, 1 minute. Transfer to a large bowl and
cover to keep warm.
TIP: Add a dash of water to the pan to help speed up the cooking process.
• Return frying pan to medium-high heat with a drizzle of olive oil.
• When oil is hot, cook salmon, skin-side down first, until just cooked through,
2-4 minutes each side.
TIP: Patting the skin dry helps it crisp up in the pan!
Have a BBQ? Preheat to medium-high heat. Drizzle coated salmon with olive oil.
Place salmon skin-side down first on BBQ hot plate and grill until charred and
just cooked through, 2-4 minutes each side
• To the bowl with veggies, add Dijon mustard, the honey and a drizzle of
balsamic vinegar and toss to combine. Season to taste.
• Divide crispy salmon and blistered veggies between plates to serve. Enjoy!
