Smoky Brown Sugar Salmon Salad

Name: Smoky Brown Sugar Salmon Salad with Kale, Apple, Roasted Carrots, Sunflower Seeds & Honey Dijon Dressing
Total time: 35 min
Yield: 2
Cuisine: North America
Ingredients: 6 ounce Carrots; 4 ounce Kale; 1 unit Apple; 10 ounce Salmon; 10.8 g Brown Sugar Bourbon Seasoning; 1 ounce Dried Cranberries; 3 ounce Honey Dijon Dressing; ½ ounce Sunflower Seeds; 2 teaspoon Cooking Oil; Salt; Pepper

with Kale, Apple, Roasted Carrots, Sunflower Seeds & Honey Dijon Dressing

Recipe Development TeamPublished on June 05, 2024

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Bourbon in a salad? Sounds crazy, we know. But, don’t worry—you won’t be raiding your liquor cabinet for this meal! Our Brown Sugar Bourbon Seasoning brings sweetness and depth of flavor to pan-seared chicken. It's served over tender kale packed with roasted carrots, dried cranberries, and crisp apple slices, then topped with sunflower seeds for crunch and a honey Dijon drizzle to complement the spiced bourbon chicken. Trust us—it’s worth a shot!

Tags:

Protein Smart

•Carb Smart

•Easy Prep

Allergens:

Fish

•Eggs

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

6 ounce

Carrots

4 ounce

Kale

1 unit

Apple

10 ounce

Salmon

(Contains: Fish)

10.8 g

Brown Sugar Bourbon Seasoning

1 ounce

Dried Cranberries

3 ounce

Honey Dijon Dressing

(Contains: Eggs)

½ ounce

Sunflower Seeds

Not included in your delivery

2 teaspoon

Cooking Oil

Salt

Pepper

Nutrition Values

/ per serving

Calories750 kcal

Fat49 g

Saturated Fat8 g

Carbohydrate43 g

Sugar29 g

Dietary Fiber7 g

Protein34 g

Cholesterol85 mg

Sodium1190 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Peeler

•Baking Sheet

•Large Bowl

•Paper Towel

•Large Pan

•Small Bowl

Instructions

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into 1⁄2-inch-thick pieces. Toss on a baking sheet with a drizzle of oil, salt, and pepper. • Roast on top rack until lightly browned and tender, 20-25 minutes. • Let cool for at least 5 minutes.

• Meanwhile, remove and discard any large stems from kale; chop into bite- size pieces. Halve, core, and thinly slice half the apple (whole apple for 4 servings).

• Place kale in a large bowl and lightly season with salt. Using your hands, massage kale (similar to how you would knead dough), until leaves are tender, 30-60 seconds. TIP: To make kale even more tender, add a drizzle of olive oil along with salt before massaging.

• Pat chicken* dry with paper towels and season all over with Brown Sugar Bourbon Seasoning, salt, and pepper. • Heat a drizzle of oil in a large pan over medium heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. • Transfer to a cutting board; let rest at least 5 minutes.

Swap in salmon* for chicken. Cook salmon (skin sides down) until skin is crisp, 5-7 minutes, then flip and cook until cooked through, 1-2 minutes more. Transfer to a plate to rest.https://img.hellofresh.com/recipes/62f29aed0e43ddd4f206c3d2/step-9dd4706b.jpg

• Add cranberries, roasted carrots, and sliced apple to bowl with kale. Season with salt and pepper. • Reserve a half packet of dressing (whole packet for 4 servings) in a small bowl for serving. Drizzle salad with remaining dressing to taste; toss to combine.

• Thinly slice chicken crosswise. • Divide salad between bowls and top with chicken. Drizzle with reserved dressing. Sprinkle with sunflower seeds and serve.

Serve salmon atop salad.

Salmon is fully cooked when internal temperature reaches 145°.