Salmon with chimichurri and warm apple-cabbage slaw

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

Salmon with chimichurri and warm apple-cabbage slaw

Lean & Clean

Salmon with chimichurri and warm apple-cabbage slaw

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Pescatarian, Diabetes-Friendly, Carb-Conscious, No Added Sugar, <600 Calories, Protein Plus

2 Servings, 580 Calories/Serving

15 Minutes

Apples, cabbage, and fennel seeds join forces for a wonderful side dish in this speedy pan-roasted salmon dish.

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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.
  • 2 sustainably raised Chilean salmon fillets (about 5 ounces each)
  • 1 organic Fuji or other apple
  • 1 wedge organic green or other cabbage (about 10 ounces)
  • 2 or 3 sprigs organic fresh tarragon
  • 1 teaspoon fennel seeds
  • Sunbasket chimichurri (extra virgin olive oil - parsley - red wine vinegar - cilantro - garlic - cumin - kosher salt)
Ingredient IQ

A stunning herb-flecked sauce, the versatile condiment known as chimichurri hails from Argentina and Uruguay, where it’s traditionally used as an accompaniment to grilled meats. While vinegar, parsley, garlic, and olive oil are mainstay components, recipes vary widely. We’ve added fresh cilantro and nutty cumin to ours for extra deliciousness.

Nutrition per serving

Calories 580, Total Fat 43g (55% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 40mg (13% DV), Sodium 240mg (10% DV), Total Carb. 22g (8% DV), Fiber 6g (21% DV), Total Sugars 10g (Incl. 0g Added Sugars, 0% DV), Protein 28g

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 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 tablespoon oil until hot but not smoking. Add the salmon, 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, 2-4 minutes. Transfer to a plate. Wipe out the pan.

While the salmon is cooking, prepare the remaining ingredients.

2

Prep the remaining ingredients

  • Core and cut the apple into ½-inch cubes.
  • Cut away any core from the cabbage; coarsely chop the cabbage.
  • Strip the tarragon leaves from the stems; coarsely chop the leaves for garnish.

3

Make the apple-cabbage slaw

In the same pan used for the salmon, warm 2 to 3 teaspoons oil over medium-high heat until hot but not smoking. Add the apple, cabbage, and fennel seeds, season with salt and pepper, and cook, stirring occasionally, until the cabbage is wilted and the apple is warmed through, 2 to 3 minutes. Remove from the heat and season to taste with salt and pepper.

Serve

Smear the chimichurri onto individual plates, top with the salmon, and spoon the warm apple-cabbage slaw alongside. Garnish with the tarragon and serve.

Kids Can!
  • Strip the tarragon leaves. 
  • Smear the chimichurri on plates.
  • Garnish with the tarragon.