Waldorf Style Salmon Salad
with Chicken, Apple and Walnuts
- Nuts
- Walnuts
- Fish
- Egg
- Mustard
- Sulphites
- Almonds
- Brazil nuts
- Cashew nuts
- Hazelnuts
- Macadamia Nuts
- Nuts
- Pecan Nuts
- Pistachio nuts
- May contain traces of allergens
- Celery
- Mustard
This recipe is high in protein and a source of fibre. Salmon is a source of omega-3 and vitamin B12.
Ingredients
2 unit(s)
Garlic Clove
350 grams
Salad Potatoes
80 grams
Green Beans
20 grams
Walnuts
(Contains: Nuts, Walnuts May be present: Almonds, Brazil nuts, Cashew nuts, Hazelnuts, Macadamia Nuts, Nuts, Pecan Nuts, Pistachio nuts)
200 grams
Salmon Fillets
(Contains: Fish)
1 sachet(s)
Roasted Spice and Herb Blend
64 grams
Mayonnaise
(Contains: Egg, Mustard)
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
10 grams
Wholegrain Mustard
(Contains: Mustard)
1 unit(s)
Baby Gem Lettuce
(May be present: Celery, Mustard)
1 unit(s)
Apple
Not included in your delivery
1 tbsp
Honey
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Bring a large saucepan of water with ½ tsp salt to the boil on high heat for the potatoes.
Pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.
Halve the salad potatoes (no need to peel). Trim the green beans and cut into thirds.
Roughly chop the walnuts.
Once the oven is hot, roast the garlic parcel until soft, 10-12 mins.
When the water is boiling, add the potatoes to the pan, lower the heat to medium and cook until you can easily slip a knife through, 15-20 mins.
When the potatoes have 5 mins left, add the green beans to the same pan and cook for the remaining time until the veg is tender.
Once cooked, drain in a colander and set aside to cool slightly.
Meanwhile, heat a drizzle of oil in a large frying pan on high heat. Pat the salmon dry with kitchen paper, then season with salt and pepper.
Once hot, carefully place the salmon and sprinkle over the roasted spice and herb blend into the pan, skin-side down. Cook for 4-5 mins, then lower the heat to medium. TIP: To get crispy skin on the fish, don't move it around when it's cooking skin-side down.
Turn and cook the remaining three sides for 2-3 mins each. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.
While everything cooks, in a large bowl, combine the mayo, cider vinegar, honey (see pantry for amount), wholegrain mustard (add less if you'd prefer) and a drizzle of oil.
Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork and add to the mayonnaise.
Season with salt and pepper. Set aside.
Trim the baby gem, halve lengthways, then thinly slice.
Quarter, core and thinly slice the apple (no need to peel).
Add the lettuce and apple to the bowl with the mustard mayo. Toss to coat.
Once the potatoes and green beans have cooled slightly, add to the dressed lettuce and apple bowl. Toss to combine. Taste and season with salt and pepper if needed.
Share the salad between your bowls. Top with the salmon.
Scatter over the walnuts to finish.
