Pink on Pink Salmon Wedge Salad
with Watermelon Radish & Crumbled Hard-Boiled Eggs
Cooking time
10 minutes
Servings
2/4
Calories
620 /serving
It’s pink, it’s paleo and it’s pure pleasure. Wedge salads are all about refreshment and sustenance. This version offers the moist crunch of iceberg lettuce, with a protein boost from hard-boiled eggs (kitchen tip: once grated, the eggs work almost like crumbled cheese). Play up the colourways with paleo-friendly seared salmon fillets and discs of watermelon radish, all in a homemade honey-mustard vinaigrette.
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 15ml Minced garlic
- 1 Head of Iceberg lettuce
- 1 Watermelon radish
- 30ml Apple cider vinegar
- 15ml Whole-grain mustard
- 7g Honey
- 2 Hard-boiled eggs
- 15g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)
Contains: Eggs, Mustard, Salmon, Sulphites
You will need:
Large pan (non-stick if possible)
Grater
Oil
Salt & pepper (S&P)
Total Fat
45 g
Saturated Fat
7 g
Sodium
1290 mg
Total Carb
19 g
Sugars
10 g
Protein
37 g
Fibre
5 g
Preparation
Cook the salmon
Pat the salmon dry with paper towel; season with the spices (start with ½ for a milder flavour). In a large pan (non-stick if possible), heat a drizzle of oil on medium-high. Add the salmon* and cook, 2 to 3 min. per side, until browned and cooked as desired. Transfer to a plate and flake into large pieces.
Mise en place
Meanwhile, cut the lettuce into six wedges. Thinly slice the watermelon radish. Grate the eggs.
Make the vinaigrette
In a small bowl, combine the vinegar, honey, garlic, mustard, 3 tbsp oil (double for 4 portions) and S&P.
Plate your dish
Divide the lettuce between your plates. Top with the watermelon radish, eggs and salmon. Drizzle with the vinaigrette. Bon appétit!
Adopt Richard
$5 from every puppet sold will go to Second Harvest, an organization that connects surplus food with charities.
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
