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

BBQ salmon and Southern-style rice salad with cabbage and cranberries

Gluten-Free Friendly, Dairy-Free, Soy-Free, Mediterranean, Pescatarian, Diabetes-Friendly, Protein Plus

2 Servings, 670 Calories/Serving

25–40 Minutes

Thanks to our Memphis BBQ rub, you can achieve all the sweet-smoky flavor without the BBQ pit. Just season the salmon, turn up the heat, and enjoy some down-home Southern cooking.

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.

½ cup quick-cooking long-grain brown rice
1 organic yellow onion
Sunbasket Memphis BBQ rub (brown sugar - sweet smoked paprika - kosher salt - onion powder - granulated garlic - black pepper - ground ginger - dried thyme)
2 sustainably raised Chilean salmon fillets (about 5 ounces each)
1 wedge organic green or other cabbage (about 7 ounces)
3 organic scallions
3 tablespoons dried cranberries
Sunbasket “creamy” mustard vinaigrette (whole grain mustard - onion - extra virgin olive oil - Dijon mustard - apple cider vinegar - kosher salt)

Nutrition per serving

Calories 670, Total Fat 33g (42% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 40mg (13% DV), Sodium 610mg (27% DV), Total Carb. 66g (24% DV), Fiber 5g (18% DV), Total Sugars 20g (Incl. 13g Added Sugars, 26% DV), Protein 32g

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

Cook the rice

In a small sauce pot, combine the rice and 1 cup [1¾ cups] water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 25 to 30 minutes. Fluff with a fork, cover, and keep warm.

While the rice is cooking, prepare the rest of the meal.

Prep and cook the onion

Peel and thinly slice enough onion to measure 1 cup [2 cups].
Measure ½ teaspoon [1 tsp] Memphis BBQ rub for the onion; set aside the rest for the salmon.

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the onion and cook, stirring occasionally, until starting to brown, 6 to 8 minutes. Stir in ½ teaspoon [1 tsp] Memphis BBQ rub and cook until fragrant, about 1 minute. Transfer the caramelized onion to a large bowl. Do not clean the pan.

While the onion is cooking, prepare the salmon.

Prep and cook the salmon

Pat the salmon dry with a paper towel; season lightly on both sides with salt and pepper, then season on the flesh side only with the remaining Memphis BBQ rub.

In the same pan used for the onion, if dry, add 1 to 2 teaspoons oil. Warm over medium-high heat until hot but not smoking. Add the salmon, skin side down, and cook until lightly browned on the bottom side, 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes. Transfer to a plate.

While the salmon is cooking, make the salad.

Prep the remaining ingredients; assemble the Southern-style salad

Cut away any core from the cabbage; coarsely chop the cabbage.
Trim the root ends from the scallions; thinly slice the scallions.

To the bowl with the caramelized onion, add the cabbage, scallions, dried cranberries, and half the “creamy” mustard vinaigrette and toss to combine. Stir in the rice; season to taste with salt, pepper, and more vinaigrette if desired.

Serve

Transfer the Southern-style salad to individual bowls and top with the salmon. Serve any remaining vinaigrette on the side.

Kids Can!

Measure the water for the rice.
Measure the onion and BBQ rub.
Time the cooking.
Add the cabbage, scallions, and cranberries to the caramelized onion.

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