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

Salmon and arugula-barley salad with apple and dried cherries

Soy-Free, Mediterranean, Pescatarian, Protein Plus

2 Servings, 720 Calories/Serving

20–35 Minutes

Picture this: peppery arugula teams up with nutty barley and sweet apple to create the perfect base for some tender fish while a delicious lemon-poppyseed dressing ties it all together.

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.

2 tablespoons dried cherries
1 organic Granny Smith or other apple
3 organic scallions
1 organic lemon
4 or 5 sprigs organic fresh dill
1½ cups cooked barley
Fish options:
2 sustainably raised Chilean skin-on salmon fillets (about 5 ounces each)
2 wild Alaskan skinless halibut fillets (about 5 ounces each)
2 wild skin-on snapper fillets (about 6 ounces each)
3 ounces organic arugula or other leafy greens
2 tablespoons lemon-poppyseed dressing

Nutrition per serving

Calories 720, Total Fat 36g (46% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 45mg (15% DV), Sodium 135mg (6% DV), Total Carb. 71g (26% DV), Fiber 11g (39% DV), Total Sugars 19g (Incl. 2g Added Sugars, 4% DV), Protein 34g
Contains: Milk, Eggs, Wheat

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.

Instructions

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

Wash produce before use

Prep the salad ingredients

In a small bowl, cover the dried cherries with hot tap water and soak until plumped, 4 to 5 minutes, then drain.
Core and cut the apple into ¼-inch pieces.
Trim the root ends from the scallions; thinly slice the scallions. Set aside half for the arugula-barley salad, the rest for garnish.
Juice the lemon. [Juice both lemons.]
Coarsely chop the dill.

Cook the barley; start the salad

Place the barley in a large frying pan, cover, and cook over medium heat, stirring occasionally, until heated through, 2 to 3 minutes.

To the pot with the barley, stir in the cherries, dill, and 1 tablespoon [2 TBL] lemon juice. Season to taste with salt, pepper, and more lemon juice and set aside to cool.

While the barley is cooling, cook the fish.

Cook the fish

Pat the fish dry with a paper towel; season lightly with salt and pepper.

In another large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the fish (skin side down for the salmon and snapper) and cook until lightly browned (and the salmon or snapper 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 fish into 1-inch pieces (discarding the salmon or snapper skin if desired).

Finish the salad

In a large bowl, toss the arugula, apple, half the scallions, and the barley-cherry mixture with the lemon-poppyseed dressing. Season to taste with salt and pepper.

Serve

Transfer the arugula-barley salad to individual bowls, top with the fish, garnish with the remaining scallions, and serve.

Kids Can!

Juice the lemon.
Time the cooking.
Set the table.
Toss the salad.
Garnish with the scallions.

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