BBQ salmon and Southern-style rice salad with cabbage and cranberries

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

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BBQ salmon and Southern-style rice salad with cabbage and cranberries

Mediterranean, Spicy, Dairy-Free, Gluten-Free, Soy-Free, Diabetes-Friendly

2 Servings, 650 Calories/Serving

25–40 Minutes

Thanks to our Memphis BBQ rub, you can achieve all that sweet-smoky flavor in one fell swoop. Just season the salmon, turn up the heat, and enjoy some down-home Southern cooking.

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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.
  • 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 wild Alaskan skin-on salmon fillets (about 5 ounces each)
  • 2 sustainably raised Faroe Islands skinless salmon fillets (about 5 ounces each)
  • 2 wild skin-on snapper fillets (about 6 ounces each)
  • 2 wild Alaskan skinless halibut 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 - Dijon mustard - onion - apple cider vinegar - tomato paste - kosher salt - chipotle chile powder)

Nutrition per serving

Calories 650, Total Fat 23g (35% DV), Sat. Fat 3.5g (18% DV), Trans Fat 0g, Cholest. 135mg (45% DV), Sodium 670mg (28% DV), Total Carb. 70g (23% DV), Fiber 5g (20% DV), Total Sugars 23g (Incl. 16g Added Sugars, 32% DV), Protein 43g

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.

Instructions

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

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 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 generously 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. 

 

For skin-on salmon: 

Add the fish, skin side down, and cook until the skin is crisp, 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 1 to 2 minutes

 

For skinless salmon: 

Add the fish 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.

 

For snapper: 

Add the fish, 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. 

 

For halibut: 

Add the fish 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.

 

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 plates and top with the fish. Serve any remaining chipotle-mustard 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.