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

Seared salmon with Brussels sprout and dried cranberry Caesar salad

Gluten-Free Friendly, Soy-Free, Mediterranean, Pescatarian, Diabetes-Friendly, Carb-Conscious, Protein Plus

2 Servings, 640 Calories/Serving

20 Minutes

We‘re big fans of Brussels sprouts. In appreciation of the little brassica, we created a crisp salad tossed with tart dried cranberries and crunchy walnuts.

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.

Fish options:
2 sustainably raised Chilean skin-on salmon fillets (about 5 ounces each)
2 wild skin-on snapper fillets (about 6 ounces each)
2 wild Alaskan skinless halibut fillets (about 5 ounces each)
½ pound organic Brussels sprouts
3 tablespoons walnuts
3 tablespoons dried cranberries
Sunbasket Caesar dressing (mayo - Parmesan - sherry vinegar - Dijon mustard - garlic - anchovy paste - kosher salt - black pepper)
1 tablespoon sherry vinegar

Nutrition per serving

Calories 640, Total Fat 47g (60% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 50mg (17% DV), Sodium 310mg (13% DV), Total Carb. 25g (9% DV), Fiber 6g (21% DV), Total Sugars 14g (Incl. 10g Added Sugars, 20% DV), Protein 33g
Contains: Milk, Eggs, Fish (anchovy), Tree Nuts (walnut)

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

Prep and cook the fish

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

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking.

Salmon and snapper:

Add the fish, skin side down, and cook until lightly browned and the skin is crisp, 4 to 5 minutes for salmon, 3 to 5 minutes for snapper. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes.

Halibut:

Add the halibut and cook until lightly browned, 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes.

While the fish is cooking, make the Brussels sprout salad.

Make the Brussels sprout salad

Trim the ends from the Brussels sprouts; thinly slice the sprouts.
Coarsely chop the walnuts.

In a medium bowl, toss together the Brussels sprouts, walnuts, dried cranberries, Caesar dressing, half of the sherry vinegar (save the remaining vinegar for another use), and 2 teaspoons [4 tsp] oil; season to taste with salt and pepper.

Serve

Transfer the Brussels sprout salad to individual bowls, top with the fish, and serve.

Kids Can!

Set the table.
Time the cooking.
Assemble the Brussels sprout salad.

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