Pan-Seared Greek Salmon
Village Salad with Quick Pickled Onions
Cooking time
10 minutes
Servings
2/4
Calories
440 /serving
An ocean breeze lands you on a Greek island for a paleo supper. The salmon is jiggly pink inside and crusted with full-bodied herbs and spices. Give a village salad extra spark by marinating sliced red onions in vinegar, before tossing in tomatoes, cukes and dill.
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 14g Dill
- 3 Cucumbers
- 280g Cherry tomatoes
- 50g Sliced red onions
- 30ml Apple cider vinegar
- 10g Mediterranean Shores spices (paprika, garlic, sea salt, roasted garlic, black pepper, sundried tomato, tomato, red bell pepper, mustard, oregano, natural flavour, rosemary)
Contains: Mustard • Salmon • Sulphites
You will need:
Oil
Salt & pepper (S&P)
Medium pan (non-stick if possible)
Total Fat
30 g
Saturated Fat
5 g
Sodium
390 mg
Total Carb
14 g
Sugars
7 g
Protein
29 g
Fibre
4 g
Preparation
Cook the salmon
- Pat the salmon dry; season with ⅔ of the 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.
- Transfer to a plate.
Mise en place
- Meanwhile, in a large bowl, combine the onions and vinegar.
- Halve the tomatoes.
- Quarter the cucumbers lengthwise; cut crosswise into ½ inch pieces.
Make the salad
- Pick the dill fronds off the stems.
- To the bowl of onions and vinegar, add the tomatoes, cucumbers, dill, 2 tbsp oil (double for 4 portions), the remaining spices and S&P; toss well.
Plate your dish
- Divide the salmon and salad between your plates. Bon appétit!
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*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
