- 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.
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