Golden Salmon & Sourdough Crouton Salad
with Parmesan & Italian Truffle Mayo
- Fish
- Milk
- Gluten
- Soy
- Wheat
- Eggs
- Eggs
- Milk
- Sesame
- May contain traces of allergens
You’re not going to believe how simple it is to make this colourful salad yourself, from roast veggies and crunchy croutons to Italian truffle mayo and tender salmon, topped with sharp Parmesan cheese. Once you’ve got this baby down, soggy supermarket salads will be a distant memory.
Ingredients
1 packet
Mixed Salad Leaves
1
Red Onion
280 g
Salmon
(Contains: Fish)
1 sachet
Classic Roast Seasoning
1 packet
Grated Parmesan Cheese
(Contains: Milk)
1
Carrot
1
Beetroot
2
Sliced Sourdough
(Contains: Gluten, Soy, Wheat May be present: Eggs, Milk, Sesame)
1 packet
Rosemary
1 packet
Italian Truffle Mayonnaise
(Contains: Wheat, Gluten, Eggs)
Not included in your delivery
1 drizzle
olive oil
1 drizzle
white wine vinegar
Nutrition
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Slice onion into wedges. Cut carrot into thick half-moons. Cut beetroot into small chunks.• Pick and finely chop rosemary. • Place veggies on a lined oven tray. Add rosemary, drizzle with olive oil and season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 25-30 minutes. Little cooks: Kids can help toss the veggies.
• Meanwhile, cut or tear sliced sourdough into bite-sized chunks. • Add sourdough to a second lined oven tray. Drizzle with olive oil, toss to coat, then sprinkle over 1/2 the grated Parmesan cheese. Bake until golden, 5-8 minutes.
• While the croutons are baking, in a medium bowl, combine classic roast seasoning and a drizzle of olive oil. Add salmon and turn to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side.
• In a large bowl, combine a drizzle of white wine vinegar and olive oil, then season. • Add mixed salad leaves, roasted veggies, and croutons, then gently toss to combine.
• Divide crouton salad between plates. Top with salmon, spooning over any resting juices. • Sprinkle over remaining Parmesan cheese. Drizzle with Italian truffle mayonnaise to serve. Enjoy! Little cooks: Kids can add the finishing touch by sprinkling the cheese on top.
