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

Sicilian salmon with escarole and olive-almond relish

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Diabetes-Friendly, Carb-Conscious, <600 Calories, Protein Plus

2 Servings, 550 Calories/Serving

25–40 Minutes

Dates bring out the subtle sweetness of escarole and are a lovely complement to fish. This paleo dinner is a great one for entertaining.

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.

1 or 2 cloves organic peeled fresh garlic
1 head organic escarole or other chicory lettuce
2 Medjool dates (with pits)
¼ cup pitted Kalamata olives
3 tablespoons dry-roasted almonds
4 or 5 sprigs organic fresh flat-leaf parsley
1 teaspoon sumac
Fish options:
2 wild Alaskan skin-on salmon fillets (about 5 ounces each)
2 sustainably raised Faroe Islands skinless salmon fillets (about 5 ounces each)
2 wild skin-on snapper fillets (about 6 ounces each)

Nutrition per serving

Calories 550, Total Fat 34g (44% DV), Sat. Fat 4g (20% DV), Trans Fat 0g, Cholest. 65mg (22% DV), Sodium 350mg (15% DV), Total Carb. 28g (10% DV), Fiber 8g (29% DV), Total Sugars 15g (Incl. 0g Added Sugars, 0% DV), Protein 36g
Contains: Tree Nuts (almond)

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 escarole

Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
Trim the root end from the escarole; coarsely chop the leaves.
Pull the dates away from their pits; coarsely chop the fruit.

In a large frying pan over medium heat, warm 2 to 3 teaspoons oil until hot but not smoking. Stir in the garlic and escarole (the escarole in batches if needed), season with salt and pepper, and cook until the garlic is fragrant, 1 to 2 minutes.
Add the dates and ¼ cup [½ cup] water and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the escarole is wilted and most of the liquid has evaporated, 8 to 10 minutes. Transfer to a plate and cover to keep warm. Wipe out the pan.
While the escarole cooks, prepare the olive-almond relish.

Make the olive-almond relish

Coarsely chop the olives, checking for any pits.
Coarsely chop the almonds.
Strip the parsley leaves from the stems; coarsely chop the leaves.

In a medium bowl, stir together the olives, almonds, parsley, sumac, and 1 tablespoon [2 TBL] oil. Season to taste with salt and pepper.

Prep and cook the fish

Prep and cook instructions are almost identical for all fish options.

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

In the same pan used for the escarole, warm 2 to 3 teaspoons oil over medium-high heat until hot but not smoking. Add the fish (skin side down for skin-on salmon or snapper) and cook until lightly browned (and the salmon or snapper skin is crisp), 4 to 5 minutes for skin-on salmon or snapper and 3 to 5 minutes for skinless salmon. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes for skin-on salmon or snapper and 1 to 2 minutes for skinless salmon. Transfer to a plate.

Serve

Transfer the escarole to individual plates and top with the fish. Spoon the olive-almond relish on top and serve.

Kids Can!

Press the garlic (if you have a press).
Pull the dates away from their pits.
Measure the water for the escarole.
Strip the parsley leaves.
Stir the olive-almond relish.

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