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

Flaked salmon salad with quinoa and Dijon dressing

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

2 Servings, 680 Calories/Serving

20–35 Minutes

This gluten-free superfood salad—complete with kale, quinoa, and seafood— doesn’t skimp on flavor, thanks to our punchy mustard and caper dressing.

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.

½ cup rainbow quinoa
1 organic red onion
1 organic purple daikon or other small radish
2 sustainably raised Chilean skin-on salmon fillets (about 5 ounces each)
1 organic lemon
Sunbasket “creamy” mustard vinaigrette (whole grain mustard - onion - extra virgin olive oil - Dijon mustard - apple cider vinegar - kosher salt)
3 ounces organic baby kale or other leafy greens

Nutrition per serving

Calories 680, Total Fat 41g (53% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 40mg (13% DV), Sodium 460mg (20% DV), Total Carb. 46g (17% DV), Fiber 9g (32% DV), Total Sugars 7g (Incl. 0g Added Sugars, 0% DV), Protein 35g

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 quinoa

Rinse the quinoa.

In a small sauce pot, combine the quinoa and 1 cup [2 cups] lightly salted water. Bring to a boil, reduce to a simmer, cover, and cook until the quinoa is tender and the water is absorbed, 15 to 20 minutes. Fluff with a fork, cover, and keep warm.

While the quinoa is cooking, prepare the rest of the meal.

Prep and cook the vegetables

Peel and coarsely chop enough onion to measure 1 cup [2 cups].
Scrub or peel the daikon and trim the ends. Cut the daikon in half lengthwise, then crosswise into ¼-inch-thick half-moons.

In a medium frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Stir in the onion, season with salt and pepper, and cook until starting to soften, 1 to 2 minutes. Move the onion to one side of the pan. To the other side of the pan, add the daikon, season with salt and pepper, and cook, undisturbed, until lightly browned and starting to soften, 3 to 4 minutes. Transfer the vegetables to a plate.

While the vegetables are cooking, start preparing the seafood.

Prep and cook the salmon

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

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the salmon, skin side down, and cook until lightly browned and the skin is crisp, 3 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).

While the salmon is cooking, prepare the dressing.

Make the dressing; assemble the salad

Zest and juice the lemon, keeping the zest and juice separate. Set aside the zest for garnish.

In a small bowl, stir together the “creamy” mustard vinaigrette, 1 tablespoon [2 TBL] lemon juice, and 1 tablespoon [2 TBL] oil. Season to taste with salt and pepper.

In a large bowl, toss together the kale, onion, daikon, seafood, and quinoa. Season to taste with salt and pepper.

Serve

Transfer the salad to individual bowls, top with the salmon, and drizzle with as much dressing as you like. Garnish with the lemon zest and serve any remaining dressing on the side.

Kids Can!

Rinse the quinoa.
Measure the water for the quinoa.
Juice the lemon.
Assemble the salad.
Garnish with the lemon zest.

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