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

Salmon with tomatillo-avocado salsa and jicama

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Protein Plus

2 Servings, 730 Calories/Serving

35 Minutes

In this Latin American-inspired main course, crisp jicama and a creamy-crunchy tomatillo salsa accompany seared wild Alaskan salmon. Tomatillos are related to tomatoes, but come with a husk and remain green when ripe. The signature ingredient in salsa verde, they taste best lightly charred.

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.

10 ounces tomatillos
¾ pound jicama
1 serrano chile (optional)
1 lime
½ teaspoon sumac
Two 6-ounce wild Alaskan salmon filets
1 avocado
1 to 2 red radishes
1 to 2 garlic cloves
Fresh mint
Fresh cilantro
Salsa spice blend (cumin - coriander)

Nutrition per serving

Calories 730, Total Fat 48g (62% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 75mg (25% DV), Sodium 340mg (15% DV), Total Carb. 38g (14% DV), Fiber 20g (71% DV), Protein 42g
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

Cook the tomatillos

Remove the husks from the tomatillos.

Warm a frying or grill pan over medium-high heat. Add the tomatillos to the dry pan and cook, turning occasionally, until charred and softened, 18 to 20 minutes. Transfer to a plate to cool. While the tomatillos cook, prepare the jicama salad and the salmon.

Make the jicama salad

Peel the jicama and cut into ¼-inch-thick matchsticks.
If using, slice the serrano lengthwise, remove the seeds, and finely chop the chile.
Zest and juice the lime.

In a bowl, combine the jicama, sumac, and as much of the chopped serrano as you like. Add the lime zest and half the juice (reserve the remaining juice for the salsa). Season to taste with salt.

Cook the salmon

Pat the salmon dry on paper towels and season generously with salt and pepper.

In another frying or grill pan, warm 1 tablespoon oil over medium-high heat. Add the salmon, skin-side down, and cook until opaque and flaky, 4 to 5 minutes per side, depending on thickness. While the salmon cooks, start the salsa.

Make the tomatillo-avocado salsa

Remove the cores from the cooled tomatillos; coarsely chop the fruit.
Pit, peel, and coarsely chop the avocado.
Thinly slice the radish.
Finely chop the garlic.
Strip the mint leaves from the stems; finely chop the leaves.
Finely chop the cilantro.

In a bowl, combine the tomatillos, avocado, radish, garlic, mint, cilantro, and salsa spice blend. Stir in the remaining lime juice and 2 tablespoons oil. Season to taste with salt and pepper.

Serve

Transfer the salmon to individual plates. Serve with the jicama salad and tomatillo-avocado salsa.

Ingredient IQ

For safe handling, wash your hands after chopping the serrano.

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