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

Curried salmon and kale salad with warm carrot-ginger vinaigrette

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Pescatarian, Diabetes-Friendly, Carb-Conscious, No Added Sugar, Protein Plus

2 Servings, 680 Calories/Serving

20 Minutes

There are so many words that describe this dish—fresh, tangy, bright, and zingy! We pair curry-dusted salmon with crunchy kale, sweet pops of raisins, and our bright carrot-ginger vinaigrette for an unforgettable meal.

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.

¼ cup raisins
3 tablespoons dry-roasted pumpkin seeds
2 sustainably raised Chilean salmon fillets (about 5 ounces each)
1 tablespoon curry powder
1 organic red onion
2 ounces shredded carrots
Sunbasket citrus-ginger base (orange juice - lemon juice - ginger - coriander - cayenne)
1 bunch organic lacinato kale or other leafy greens (about ½ pound)

Nutrition per serving

Calories 680, Total Fat 45g (58% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 50mg (17% DV), Sodium 430mg (19% DV), Total Carb. 35g (13% DV), Fiber 10g (36% DV), Total Sugars 17g (Incl. 0g Added Sugars, 0% DV), Protein 42g

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

Soak the raisins; toast the pumpkin seeds

In a small bowl, combine the raisins and ¼ cup [½ cup] warm water. Let soak while you prepare the rest of the meal.

In a dry large frying pan over medium heat, toast the pumpkin seeds, stirring often, until lightly golden, 3 to 4 minutes. Transfer to a plate. Wipe out the pan.

Prep and cook the salmon

Pat the salmon dry with a paper towel; season lightly with salt and generously with the curry powder.

In the same pan used for the pumpkin seeds, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Add the salmon, skin side down, and cook until lightly browned and the skin is crisp, 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes. Transfer to a plate to cool slightly, then using a fork, flake the salmon into bite-size pieces, discarding the skin if desired. Do not clean the pan.

While the salmon is cooking, prepare the onion.

Prep the onion; make the warm carrot-ginger vinaigrette

Peel and thinly slice enough onion to measure 1 cup [2 cups]. Set aside ¼ cup [½ cup] sliced onion for the salad.
Drain the raisins.

In the same pan used for the salmon, if dry, add 1 tablespoon [2 TBL] oil. Warm over medium-high heat until hot but not smoking. Add ¾ cup [1½ cups] sliced onion and the shredded carrots, season with salt and pepper, and cook, stirring occasionally, until starting to brown and soften, 3 to 4 minutes. Stir in the raisins and citrus-ginger base and bring to a boil, then remove from the heat. Season to taste with salt and pepper.

Assemble the salad

In a large bowl, add the kale and season lightly with salt and pepper; gently massage the kale for 1 minute to tenderize. Add the warm onion, raisins, and carrot-ginger vinaigrette, then add as much of the remaining sliced onion as you like and toss to coat. Season to taste with salt and pepper.

Serve

Transfer the salad to individual plates and top with the salmon. Garnish with the pumpkin seeds and serve.

Kids Can!

Measure the sliced onion.
Transfer the salads to plates.
Garnish with the pumpkin seeds.

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