Crispy salmon tenders with togarashi fries and baby broccoli

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

Crispy salmon tenders with togarashi fries and baby broccoli

Soy-Free

2 Servings, 810 Calories/Serving

25–40 Minutes

Classic fish and chips get an upgrade with a Parmesan-panko crust and a kick of shichimi togarashi on the purple sweet potato—plus baby broccoli and sambal mayo to round it out.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket 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.
  • 10 ounces organic baby broccoli
  • 1 organic lemon
  • Fish options:
  • 2 wild Alaskan skin-on salmon fillets (about 5 ounces each)
  • 2 wild Alaskan skinless halibut fillets (about 6 ounces each)
  • 2 sustainably farmed rainbow trout fillets (about 6 ounces each)
  • 1 organic egg
  • Sun Basket Parmesan panko (Parmesan - panko)
  • 1 organic purple or other sweet potato
  • 1 tablespoon shichimi togarashi
  • Sun Basket sambal mayo (paleo mayo - sambal oelek)
Chef's Tip
To remove the skin from the salmon or trout, lay the fish skin side down on a cutting board. Holding one end of the skin firmly with your fingers, use a sharp knife to gently glide the knife between the skin and flesh, pressing the knife edge lightly against the skin and using a gentle sawing motion if necessary to cut away the skin.

Nutrition per serving

Calories: 810, Protein: 48g (96% DV), Fiber: 10g (40% DV), Total Fat: 49g (75% DV), Monounsaturated Fat: 19g, Polyunsaturated Fat: 4g, Saturated Fat: 8g (40% DV), Cholesterol: 170mg (57% DV), Sodium: 820mg (34% DV), Carbohydrates: 48g (16% DV), Total Sugars: 5g, Added Sugars: 0g (0% DV).
Contains: Milk, Eggs, Wheat

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

Prep the broccoli

Heat the oven to 425°F.
  • Lightly grease a sheet pan [2 sheet pans] with 1 tablespoon [2 TBL] oil.
  • Trim the root ends from the baby broccoli.
  • Thinly slice half the lemon; cut half into wedges for garnish. [Thinly slice 1 lemon; cut 1 lemon into wedges.]
On one end of the prepared sheet pan [on 1 sheet pan], toss the baby broccoli and lemon slices with 2 teaspoons [4 tsp] oil; season with salt and pepper and spread in an even layer.

2

Prep the fish

Prep and cook instructions are almost identical for all fish options.
  • Pat the fish dry with a paper towel. If using salmon or trout, remove the skin and discard (see Chef’s Tip). Cut the fish crosswise into 1-inch-wide strips. Season the salmon or halibut generously with salt and pepper, the trout lightly.
  • Crack the egg into a shallow bowl and season with salt and pepper. With a fork or whisk, lightly beat until just blended.
  • On a plate or shallow bowl, season the Parmesan panko with salt and pepper and spread in an even layer.
Working with several pieces of fish at a time, dip the fish into the egg; let the excess drip off, then gently press the fish in the Parmesan panko, coating all sides. Transfer to the other end of the sheet pan [a 2nd sheet pan].

3

Roast the broccoli and fish

Roast, stirring the broccoli and lemon and carefully turning the fish halfway through, until the broccoli is crisp-tender and lightly browned and the fish is firm and cooked through, 10 to 15 minutes. Remove from the oven and season to taste with salt and pepper.
While the broccoli and fish roast, prepare the fries.

4

Prep and cook the fries

  • Scrub or peel the sweet potato; cut the potato in half lengthwise, then cut each half lengthwise into 1-inch-thick wedges.
In a large frying pan over high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Working in batches if needed, add the potatoes, season with salt and pepper, and cook, stirring occasionally, until tender and lightly browned, 10 to 12 minutes. Transfer to a paper-towel-lined plate and season to taste with salt, pepper, and the shichimi togarashi. Add more oil between batches if needed.

Serve

Transfer the salmon tenders, broccoli, charred lemon slices, and fries to individual plates. Add 2 tablespoons sambal mayo to each plate and serve the lemon wedges and remaining mayo on the side.
Kids Can!
  • Grease the sheet pan with oil.
  • Toss the broccoli and lemon with oil and seasonings.
  • Season and spread the Parmesan panko.
  • Line a plate with paper towels.
  • Season the fries off the heat.