Pan-fried Salmon with Italian Rocket Salad

and Balsamic Dressing
Enjoy this medley of delicious Italian flavours!
611 Reviews
Cals 636 · Prot 46 · Carbs 17 · Fat 39
Low-Carb
Try Hello Chef Now
30 min
Pan-fried Salmon with Italian Rocket Salad and Balsamic Dressing
Enjoy this medley of delicious Italian flavours!
611 Reviews
Cals 636 · Prot 46 · Carbs 17 · Fat 39
Low-Carb
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Salmon
Skin-on salmon fillet 6*
350 Grams
Vegetable oil
1 Tbsp
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Rocket salad
Garlic cloves
0.5 Piece
Shallots
0.5 Piece
Sun dried tomatoes
30 Grams
Cherry tomatoes
150 Grams
Fresh mint
10 Grams
Olive oil
1 Tbsp
Wholegrain mustard 13*
15 Grams
Balsamic vinegar 14*
15 ML
Honey
15 Grams
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Almond flakes 2*
30 Grams
Rocket
125 Grams
Kalamata olives
40 Grams
Parmesan 4*
30 Grams
Chilli flakes
2 Grams

Allergens

*6 Fish, *13 Mustard, *14 Sulphur Dioxide, *2 Tree Nuts, *4 Milk
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep

1 Prep

Peel and mince the garlic. Peel and finely slice the shallots (see pro tip). Roughly chop the sun-dried tomatoes. Halve the cherry tomatoes. Pick the mint leaves.
Make dressing

2 Make dressing

Add the garlic (don't like raw garlic? Go easy!), olive oilmustardbalsamic vinegarhoneysalt and black pepper to a jar or bowl. Whisk or shake until fully combined - this is your dressing.
Toast

3 Toast

Toast the almond flakes in a hot, non-stick pan for 2 min or until starting to brown. Transfer the almond flakes to a plate.  Wipe the pan clean. Reserve the pan.
Fry salmon

4 Fry salmon

Return the pan to a medium heat with a drizzle of oil. Season the salmon skin with salt. Once hot, add the salmon fillets, skin side down, and cook for 3-4 min until crispy. Flip and cook for 3 min further. 
Toss

5 Toss

Place the washed rocketkalamata olivesshallotscherry tomatoessun-dried tomatoes and mint leaves in a large bowl and drizzle with the dressing. Toss.
Serve

6 Serve

Using a peeler, shave the Parmesan into shards. Arrange the salad among plates and garnish with the Parmesan shavings and almond and chilli flakes (spicy!).
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