Low-Lift Smoky Mustard Salmon & Southwest Salad
Enjoy a head start with prepped ingredients
- Milk
- Eggs
- Fish
In developing Low-Lift suppers, our chefs used their tool kit of culinary hacks and fresh, flavorful ingredients to craft easy-cook meals that will fast-track you to dinner in under 20 minutes. In this simple yet elegant dish, flaky salmon fillets are coated with smoky mustard and served over a vibrant Southwestern salad. A prepared kit makes the salad a cinch to assemble, and it’s enhanced with mixed greens, tomatoes, cucumber, shredded cheddar, and smoky red pepper crema. Quick, delicious, and ready when you are!
Ingredients
½ cup
White Cheddar Cheese
(Contains: Milk)
1 ounce
Smoky Mustard
2 tablespoon
Smoky Red Pepper Crema
(Contains: Milk)
1 piece
Southwest Salad Kit
(Contains: Eggs, Milk)
4 ounce
Grape Tomatoes
2 ounce
Mixed Greens
1 unit
Cucumber
10 ounce
Salmon
(Contains: Fish)
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
-
Wash and dry produce.
-
Trim and halve cucumber lengthwise; slice crosswise into ½-inch-thick half-moons.
-
Pat salmon* dry with paper towels; season with salt and pepper.
-
Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add salmon, skin sides down, and cook until skin is crisp, 5-7 minutes. Flip and cook until cooked through, 1-2 minutes more.
-
Transfer salmon to a plate; evenly spread with mustard. TIP: If preferred, remove salmon skin before adding mustard.
-
While salmon cooks, empty contents of salad kit into a large bowl.
-
Add mixed greens, cucumber, tomatoes, and cheddar. Drizzle with smoky red pepper crema and as much dressing as you like; toss to evenly coat.
-
Divide salad between bowls. Top with salmon and serve.
