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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.

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