In order to bring you the best organic produce, some ingredients may differ from those depicted.
Print instructions
BBQ salmon and Southern-style rice salad with cabbage and cranberries
Gluten-Free Friendly, Dairy-Free, Soy-Free, Mediterranean, Pescatarian, Diabetes-Friendly, Spicy, Protein Plus
2 Servings, 680 Calories/Serving
25–40 Minutes
Thanks to our Memphis BBQ rub, you can achieve all the sweet-smoky flavor without the BBQ pit. Just season the salmon, turn up the heat, and enjoy some down-home Southern cooking.
In your bag
- ½ cup quick-cooking long-grain brown rice
- 1 organic yellow onion
- Sunbasket Memphis BBQ rub (brown sugar - sweet smoked paprika - kosher salt - onion powder - granulated garlic - black pepper - ground ginger - dried thyme)
- Fish options:
- 2 sustainably raised Faroe Islands skinless salmon fillets (about 5 ounces each)
- 2 wild skin-on snapper fillets (about 6 ounces each)
- 1 wedge organic green or other cabbage (about 7 ounces)
- 3 organic scallions
- 3 tablespoons dried cranberries
- Sunbasket chipotle-mustard vinaigrette (extra virgin olive oil - whole grain mustard - onion - apple cider vinegar - tomato paste - kosher salt - chipotle chile powder)
Nutrition per serving
Calories 680, Total Fat 32g (41% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 65mg (22% DV), Sodium 640mg (28% DV), Total Carb. 70g (25% DV), Fiber 5g (18% DV), Total Sugars 23g (Incl. 16g Added Sugars, 32% DV), Protein 30g
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
Wash produce before use
1
Cook the rice
In a small sauce pot, combine the rice and 1 cup [1¾ cups] water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 25 to 30 minutes. Fluff with a fork, cover, and keep warm. Meanwhile, prepare the rest of the meal.
2
Prep and cook the onion
- Peel and thinly slice enough onion to measure 1 cup [2 cups].
- Measure 1 teaspoon [2 tsp] Memphis BBQ rub for the onion; set aside the rest for the fish.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the onion and cook, stirring occasionally, until starting to brown, 6 to 8 minutes. Stir in 1 teaspoon [2 tsp] Memphis BBQ rub and cook until fragrant, about 1 minute. Transfer the caramelized onion to a large bowl. Do not clean the pan. While the onion is cooking, prepare the fish.
3
Prep and cook the fish
- Pat the fish dry with a paper towel; season lightly with salt and pepper and the remaining Memphis BBQ rub.
In the same pan used for the onion, if dry, add 1 to 2 teaspoons oil. Warm over medium-high heat until hot but not smoking.
Salmon:
Add the salmon and cook until lightly browned on the bottom side, 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes.
Snapper:
Add the snapper, skin side down, and cook until 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. While the fish is cooking, make the salad.
4
Prep the remaining ingredients; assemble the Southern-style salad
- Cut away any core from the cabbage; coarsely chop the cabbage.
- Trim the root ends from the scallions; thinly slice the scallions.
To the bowl with the caramelized onion, add the cabbage, scallions, dried cranberries, and half the chipotle-mustard vinaigrette and toss to combine. Stir in the rice; season to taste with salt and pepper and more vinaigrette, if desired.
Serve
Transfer the Southern-style salad to individual bowls and top with the fish. Serve any remaining vinaigrette on the side.
Kids Can!
- Measure the water for the rice.
- Measure the onion and BBQ rub.
- Time the cooking
- Add the cabbage, scallions, and cranberries to the caramelized onion.