
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.
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)
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
Wash produce before use
1
Prep the broccoli
- 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.]
2
Prep the fish
- 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.
3
Roast the broccoli and fish
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.
Serve
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.