Carb-Wise: Warm Sumac Salmon Salad
with Crisp Apple Slices, Quinoa & Tzatziki
Cooking time
20 minutes
Servings
2/4
Calories
760 /serving
Here’s a daydream of a salad fit for a crisp fall’s eve. Sunny and tangy flavours of sumac, lemon oil and mustard—courtesy of our Sumac & Garlic spice mix—set up these seared salmon fillets as a glittering centrepiece. Cool lettuce crunch, fine slices of crisp apple and fluffy nibbles of quinoa give the fish an added lift. Dot each serving with tzatziki and dig into this light, bright and nutritious number, ready in just 20 minutes.
We will send you:
- 2 Salmon fillets
- 1 Head of lettuce
- 1 Apple
- 15ml Apple cider vinegar
- 95g White quinoa
- 90g Garlic-cucumber yogurt (tzatziki)
- 8g Sumac & Garlic spices (dried vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil, sumac, garlic)
Contains: Milk, Mustard, Salmon, Sulphites
You will need:
Medium pot
Medium pan (non-stick if possible)
Oil
Salt & pepper (S&P)
Strainer
Total Fat
46 g
Saturated Fat
7 g
Sodium
750 mg
Total Carb
54 g
Sugars
15 g
Protein
38 g
Fibre
9 g
Preparation
Cook the quinoa
Using a strainer, rinse the quinoa. In a medium pot, combine the quinoa, 1 cup water (double for 4 portions), ⅓ of the spices and a pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until tender. Fluff the quinoa.
Cook the salmon
Meanwhile, pat the salmon dry with paper towel; season with the remaining spices and S&P. In a medium 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.
Mise en place
Meanwhile, roughly chop the lettuce. Halve, core and thinly slice the apple.
Make the salad
In a large bowl, combine the lettuce, apple, vinegar, 3 tbsp oil (double for 4 portions) and S&P. Add the quinoa; toss well.
Plate your dish
Divide the salad between your plates. Top with the salmon. Garnish with the tzatziki. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
