- Prep Time
- 10 mins
- Total Time
- 25 mins
- Serves
- 4
Ingredients
- 1/2 tsp
- each salt and paprika
- 2 mL
- 1/4 tsp
- pepper
- 1 mL
- 1
- pork tenderloin (approx. 1 lb/500 g), trimmed
- 1 tbsp
- honey Dijon dressing
- 15 mL
- 1 tsp
- vegetable oil
- 5 mL
- 1/4 cup
- apple juice
- 60 mL
- 1
- red apple, cored and cut into thin wedges
- 1 clove
- garlic, minced
- 1 tbsp
- fresh thyme
- 15 mL
- 4
- 1/8-in. (3 mm) thick slices Double Cream Brie Log
Method
- Step 1
- Cook salmon according to seafood steamer bag instructions.
- Step 2
- Meanwhile, in large bowl, make dressing by whisking oil with lemon zest and juice, salt and pepper. Toss with mushrooms and sliced celery.
- Step 3
- Divide salad onto 4 serving plates; garnish with reserved celery leaves and Parmesan. Serve salmon alongside.
Tips
Check out these other great weeknight meals:
• Beef, Bok Choy & Red Pepper Stir-Fry
• Bruschetta Penne with Shrimp & Olives
• Cod with Pineapple-Mint Salsa & Couscous
• Tex-Mex Chicken with Warm Tomato Corn Salad & Smashed Chive Potatoes
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- ¼ of the recipe
- Calories:
- 230
- Fat:
- 9 g
- Saturated Fat:
- 3 g
- Carbs:
- 11 g
- Fibre:
- 1 g
- Cholesterol:
- 85 mg
- Protein:
- 27 g
- Sodium:
- 480 mg
