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, Lean & Clean, Diabetes-Friendly, Carb-Conscious, <600 Calories, Protein Plus

2 Servings, 330 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.

The Heart-Check Certification indicates the recipe meets the American Heart Association®’s nutrition requirements. To remain at or under the maximum 600mg sodium per serving, avoid using salt to season this recipe. We also recommend using the lower amounts of oil suggested for preparation.

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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 - coconut vinegar - fish sauce - toasted sesame oil)
  • Seafood options:
  • 2 wild Alaskan skin-on salmon fillets (about 5 ounces each)
  • 2 wild skin-on snapper fillets (about 6 ounces each)
  • 10 ounces wild sea scallops
  • 1 teaspoon 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
For the salmon or snapper:
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.

For the scallops:
Prepare a medium-hot fire in a grill. Meanwhile, soak the wooden skewers in water for 10 minutes before threading them with the scallops. Thread the scallops on skewers, making sure the flat sides are facing the same way. Set the scallops on the grill directly over the heat and cook, turning once, until lightly charred and just opaque within, 2 to 5 minutes per side.

Nutrition per serving

Calories 330, Total Fat 14g (18% DV), Sat. Fat 2.5g (13% DV), Trans Fat 0g, Cholest. 55mg (18% DV), Sodium 550mg (24% DV), Total Carb. 20g (7% DV), Fiber 6g (21% DV), Total Sugars 6g (Incl. 0g Added Sugars, 0% DV), Protein 38g
Contains: Fish (anchovy), 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 char the tomatoes

In a dry large frying pan over medium-high heat, add the tomatoes 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 cook, start preparing the remaining salad ingredients.

2

Prep and assemble the salad

  • Scrub or peel the daikon; cut into quarters lengthwise, then crosswise into ¼-inch-thick slices.
  • 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.
In a medium bowl, toss together the daikon, cucumber, black-eyed peas, tomatoes, and white parts of the scallions with as much umami dressing as you like (set aside any remaining dressing for serving). Season with salt, if desired, and pepper. Let stand while you prepare the seafood.

3

Prep and cook the seafood

For the salmon or snapper:
  • Pat the fish dry with a paper towel; season with salt, if desired, 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 to a plate and sprinkle with as much shichimi togarashi as you like.

For the scallops:
  • Pat the scallops dry with a paper towel; season lightly with salt.
In the same pan used for the tomatoes, warm 2 to 3 teaspoons oil over high heat until hot but not smoking. Add the scallops and cook without turning until golden brown on one side and starting to turn opaque, 2 to 4 minutes. Turn and continue cooking for about 30 seconds for translucent or 1 to 2 minutes for opaque. Transfer to a plate and sprinkle with as much shichimi togarashi as you like.

Serve

Transfer the seafood and tomato salad to individual plates and garnish with the green parts of the scallions. Serve any remaining dressing and shichimi togarashi on the side.
Kids Can!
  • Measure the cucumber.
  • Rinse the black-eyed peas.
  • Assemble the salad.
  • Garnish with the scallions.

The Heart-Check Certification applies to original recipes only and does not apply when a protein customization is utilized.

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