Shichimi-spiced salmon with blistered tomato and black-eyed pea salad

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

Shichimi-spiced salmon with blistered tomato and black-eyed pea salad

Shichimi-spiced salmon with blistered tomato and black-eyed pea salad

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

2 Servings, 410 Calories/Serving

20–35 Minutes

In this summery dish, we season salmon with Japanese shichimi togarashi and pair it with blistered tomatoes, cucumber, and black-eyed peas.

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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.
  • ¼ pound organic grape or cherry tomatoes
  • 1 organic purple daikon or other small radish
  • 1 organic cucumber
  • ½ cup cooked black-eyed peas
  • 3 organic scallions
  • Sunbasket umami dressing (coconut aminos - rice vinegar - fish sauce - toasted sesame oil)
  • 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 teaspoons shichimi togarashi
Ingredient IQ

Togarashi literally means “chile pepper,” but the term is also shorthand for the seasoning blend known as shichimi togarashi, or “seven-flavor chile pepper.” The mix traditionally includes seven ingredients, such as dried orange peel, Sichuan peppercorns, and dried seaweed. It was likely invented in the 17th century by medicinal herb sellers in Edo (now Tokyo). Sprinkle any leftovers on your morning scrambled eggs, or onto the chicken, pork, tofu, or steamed vegetables in your lunch.

Grill It

Prepare a medium-hot fire in a grill. Set the fish, skin side down, on the grill directly over the heat and cook, turning once, until the skin is crisp and the fish is opaque and flaky, about 5 minutes per side. 

Nutrition per serving

Calories 410, Total Fat 26g (33% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 40mg (13% DV), Sodium 540mg (23% DV), Total Carb. 17g (6% DV), Fiber 5g (18% DV), Total Sugars 7g (Incl. 2g Added Sugars, 4% DV), Protein 30g
Contains: Fish (anchovy), Tree Nuts (coconut), Sesame (sesame)

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

1

Prep and marinate the daikon

  • Scrub or peel the daikon; cut into quarters lengthwise, then crosswise into ¼-inch-thick slices.

In a medium bowl, toss together the daikon and umami dressing. Let stand while you char the tomatoes.

2

Prep and char the tomatoes

In a dry large frying pan over medium-high heat, add the tomatoes, season with salt and pepper, and cook, stirring occasionally, until slightly charred and starting to blister, 3 to 5 minutes. Transfer to a plate to cool slightly. Wipe out the pan.

While the tomatoes are cooking, start preparing the remaining salad ingredients. 

3

Prep and assemble the salad

  • Peel the cucumber if desired; cut the cucumber in half lengthwise and scrape out the seeds with a spoon. Cut the halves into enough ¼-inch pieces to measure 1 cup [2 cups]. 
  • Rinse the black-eyed peas. 
  • Trim the root ends from the scallions; thinly slice the scallions on the diagonal, keeping the white and green parts separate. Set aside the green parts for garnish. 

To the bowl with the daikon, add the cucumber, black-eyed peas, tomatoes, and the white parts of the scallions. Season to taste with salt and pepper. Let stand while you prepare the fish.

4

Prep and cook the fish

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

In the same pan used for the tomatoes, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Add the fish, skin side down, and cook until lightly browned and the skin is crisp, 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes. Transfer the fish to a plate and sprinkle with as much shichimi togarashi as you like. 

Serve

Transfer the fish and tomato salad to individual plates, garnish with the green parts of the scallions and the remaining shichimi togarashi as desired, and serve. 

Kids Can!
  • Toss the daikon and umami dressing.
  • Measure the cucumber.
  • Rinse the black-eyed peas.
  • Assemble the salad. 
  • Garnish with the scallions.