Yucatan-style salmon with capers and tomatoes

Dairy-Free, Soy-Free, Protein Plus

2 Servings, 770 Calories/Serving

30 Minutes

The Yucatan caps the Mexican peninsula that juts out into the Gulf of Mexico. So it’s no surprise that cooks there know their way around a piece of fish. Yucatecan recados, or spice blends, are also legendary. The recado in the salmon marinade shows Spanish colonial influences, blending black pepper, cinnamon, and allspice. The fish and rice also get oomph from a Yucatecan staple spice, achiote, the dried red berries of the shrub of the same name.

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.

Two 6-ounce wild Alaskan salmon fillets
2 limes
Caper marinade base (capers - olive oil - honey - black pepper - cinnamon - cumin - cloves - allspice - achiote - salt)
1 shallot
Peeled fresh garlic
½ cup white rice
1 teaspoon ground achiote
½ cup panko
½ pound heirloom tomatoes
Fresh cilantro
1 ounce Castelvetrano olives
1 tablespoon roasted pumpkin seeds
Olive vinaigrette base (champagne vinegar - fresh garlic - whole grain mustard)

Nutrition per serving

Calories 770, Total Fat 40g (51% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 100mg (33% DV), Sodium 1140mg (50% DV), Total Carb. 61g (22% DV), Fiber 8g (29% DV), Protein 46g
Contains: Fish, Wheat

Instructions

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

Wash produce before use

Marinate the salmon

Pat the salmon dry with a paper towel.
Juice 1½ limes; cut the remaining ½ lime into wedges.

In a wide, shallow bowl, combine 1 tablespoon lime juice with the caper marinade base and stir well. Add the salmon, stir to coat, and let stand. While the salmon marinates, prepare the rice.

Cook the rice

Peel and thinly slice the shallot.
Finely chop enough garlic to measure ½ teaspoon.

In a pot over medium heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the shallot and garlic and cook until softened, 2 to 3 minutes. Stir in the rice and achiote and cook until lightly toasted, about 1 minute. Add 1 cup of water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 18 to 20 minutes. While the rice simmers, sear the salmon.

Cook the salmon

Spread the panko on a plate in an even layer and season with salt and pepper. Shake off any excess marinade from the salmon and set the salmon on the panko, pressing to coat on all sides.
In a pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the salmon and cook until the panko is browned and the salmon is cooked through, 3 to 4 minutes per side. While the salmon cooks, start the salad.

Make the salad and the olive vinaigrette

Core and cut the tomatoes into 1-inch pieces.
Coarsely chop the cilantro.
Coarsely chop the olives.

In a medium bowl, combine the tomatoes, cilantro, and pumpkin seeds and stir to mix.
In a small bowl, combine the olive vinaigrette base with the olives, 2 teaspoons lime juice, and 1 to 2 tablespoons oil. Season to taste with salt and pepper.
Add half the vinaigrette to the tomato mixture and toss to coat. Season to taste with more salt and pepper, if needed.

Serve

Transfer the rice to individual serving plates and top with the salmon. Set the tomato salad on the side. Serve with the lime wedges and the remaining vinaigrette.

View full recipe details