Salmon with green romesco and apple–poppy seed salad

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Salmon with green romesco and apple–poppy seed salad

20-Minute Meal

Salmon with green romesco and apple–poppy seed salad

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, <600 Calories, Protein Plus

2 Servings, 500 Calories/Serving

20 Minutes

A bright apple-radish salad, speckled with poppy seeds, balances out the richness of the green romesco in this simple seafood dish.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • Seafood options:
  • 2 wild Alaskan skin-on salmon fillets (about 5 ounces each)
  • 2 wild Alaskan skinless halibut fillets (about 5 ounces each)
  • 10 ounces wild sea scallops
  • 1 lemon
  • ¼ pound watermelon radishes (see Market Watch note)
  • 1 apple (such as Granny Smith)
  • 3 or 4 sprigs fresh cilantro
  • Green or red fresh chile (such as jalapeño or serrano) (optional)
  • 1½ teaspoons poppy seeds
  • 2 ounces shredded carrots (see Market Watch note)
  • Sunbasket green romesco (mild green chiles - roasted pumpkin seeds - olive oil -  sherry vinegar - cilantro - fresh garlic - salt)
Make It Leaner
In Step 1, skip the oil and cook the seafood in a dry nonstick frying pan to cut 60 calories and 7 grams of fat per serving.

Market Watch
With their green exterior and stunning pink-red interior, watermelon radishes resemble the fruit they’re named after. Aesthetics aside, they taste as crisp and peppery as red radishes. Because watermelon radishes are not yet grown organically in large numbers, you may receive red radishes or a cucumber in your bag instead. If so, peel if desired, trim the ends, and thinly slice as directed in Step 2.
Because organic shredded carrots can be in short supply, you may get whole carrots or broccoli slaw in your bag instead. If whole carrots, trim the ends, peel, and use the coarse holes of a box grater to coarsely grate. If broccoli slaw, follow the instructions as written for the shredded carrots.

Nutrition per serving

Calories 500, Total Fat 31g (40% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 55mg (18% DV), Sodium 260mg (11% DV), Total Carb. 21g (8% DV), Fiber 6g (21% DV), Total Sugars 12g (Incl. 0g Added Sugars, 0% DV), Protein 37g
Contains: Fish

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep and cook the seafood

For the fish (salmon or halibut):
  • Pat the fish dry with a paper towel; season generously with salt and pepper.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons [2 to 3 TBL] oil until hot but not smoking. Working in batches if needed, add the fish (skin side down for the salmon) and cook until lightly browned (and the salmon skin is crisp), 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes. Add more oil between batches if needed. Transfer to a plate.

For the scallops:
  • Pat the scallops dry with a paper towel; season lightly with salt.
In a large frying pan over high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Working in batches if needed, add the scallops and cook without turning until golden brown on one side and starting to turn opaque, 2 to 4 minutes. Turn and continue cooking for about 30 seconds for translucent or 1 to 2 minutes for opaque. Add more oil between batches if needed. Transfer to a plate.
While the seafood cooks, prepare the apple–poppy seed salad.

2

Make the apple–poppy seed salad

  • Juice half the lemon; cut the remaining half into wedges for garnish. [Juice 1 lemon; cut the remaining lemon into wedges.]
  • Scrub or peel the watermelon radishes and trim off the ends; thinly slice the radishes crosswise.
  • Cut the apple into quarters lengthwise and cut away the core; cut each quarter lengthwise into thin slices, then cut the slices into matchsticks.
  • Coarsely chop the cilantro.
  • If using the fresh chile, cut in half lengthwise and remove the stem, ribs, and seeds; cut the chile crosswise into thin half-moons. Wash your hands after handling.
In a medium bowl, stir together the poppy seeds, 1 tablespoon [2 TBL] lemon juice, and 1 tablespoon [2 TBL] oil. Add the carrots, radishes, apple, cilantro, and as much fresh chile as you like and toss to combine; season to taste with salt and pepper.

Serve

Spread 2 tablespoons romesco on one half of each individual plate and top with the seafood. Serve the apple–poppy seed salad, lemon wedges, and the remaining romesco on the side.
Kids Can!
  • Juice the lemon.
  • Stir together the salad dressing.
  • Spread the romesco on the plates.
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