Pink on Pink Salmon Wedge Salad
with Watermelon Radish & Crumbled Eggs
Cooking time
10 minutes
Servings
2/4
Calories
600 /serving
Pink, paleo and pure pleasure! Wedge salads serve up refreshing sustenance: crunchy iceberg lettuce gets a protein boost from hard-boiled eggs, grated like crumbled cheese. Play up the colourways with seared salmon and discs of watermelon radish, in a homemade honey-mustard vinaigrette.
We will send you:
- 2 Hard-boiled eggs
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 1 Watermelon radish
- 15ml Minced garlic
- 1 Head of Iceberg lettuce
- 7g Honey
- 30ml Apple cider vinegar
- 15ml Whole-grain mustard
- 15g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, canola oil, oregano, parsley, chives)
Contains: Eggs • Mustard • Salmon • Sulphites
You will need:
Grater
Large pan (non-stick if possible)
Oil
Salt & pepper (S&P)
Total Fat
44 g
Saturated Fat
7 g
Sodium
1250 mg
Total Carb
16 g
Sugars
8 g
Protein
35 g
Fibre
3 g
Preparation
Cook the salmon
- Pat the salmon dry; season with the spices.
- 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!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
