Dijon king salmon with fennel and orange salad

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

Dijon king salmon with fennel and orange salad

Chef's Table

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Dijon king salmon with fennel and orange salad

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, 570 Calories/Serving

20 Minutes

There’s just something about fennel. Loaded with fiber, calcium, and potassium, fresh fennel brings anise-like flavor that balances the sweet-tart oranges and tangy Dijon mayo. 

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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.
  • 1 organic romaine heart or other lettuce
  • 1 organic fennel bulb
  • 2 organic oranges
  • 3 tablespoons champagne vinegar
  • Fish options:
  • 1 wild Pacific skin-on king salmon fillet (about 10 ounces)
  • 2 sustainably raised Faroe Islands skinless salmon fillets - center-cut (about 5 ounces each)
  • 2 wild Alaskan skinless halibut fillets (about 6 ounces each)
  • 2 wild skin-on snapper fillets (about 6 ounces each)
  • Sunbasket Dijon mayo (Dijon mustard - paleo mayo)
  • 1½ teaspoons toasted sesame seeds

Nutrition per serving

Calories 570, Total Fat 40g (51% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 75mg (25% DV), Sodium 270mg (12% DV), Total Carb. 29g (11% DV), Fiber 10g (36% DV), Total Sugars 7g (Incl. 0g Added Sugars, 0% DV), Protein 29g
Contains: Eggs, Sesame

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

Make the fennel and orange salad

  • Trim the root end from the romaine heart; coarsely chop the leaves. 
  • Cut the fennel lengthwise into quarters and cut away the core; thinly slice the quarters lengthwise.
  • In a large bowl, juice half of 1 orange [1 orange]. Using your hands or a sharp knife, peel the remaining 1½ oranges [3 oranges]. Cut the fruit lengthwise into quarters, then crosswise into ¼-inch-thick slices. Discard any seeds. Alternatively, see Chef’s Tip on supreming. 

To the bowl with the orange juice, add the champagne vinegar and 2 tablespoons [¼ cup] oil and stir to combine. Add the romaine, fennel, and orange slices and toss to combine. Season to taste with salt and pepper.

2

Prep and cook the fish

  • Pat the fish dry with a paper towel (if using king salmon, cut in half crosswise); season lightly with salt and pepper. 

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. 

For skin-on salmon: 

Add the fish, skin side up, and cook until lightly browned on the bottom side, 4 to 5 minutes. Turn, brush with the Dijon mayo, and cook until the skin is crisp and the flesh is opaque and flaky, 2 to 4 minutes. 

For skinless salmon and halibut: 

Add the fish and cook until lightly browned on the bottom side, 4 to 5 minutes. Turn, brush with the Dijon mayo, and cook until the flesh is opaque and flaky, 2 to 4 minutes.

For snapper: 

Add the fish, skin side up, and cook until lightly browned on the bottom side, 3 to 5 minutes. Turn, brush with the Dijon mayo, and cook until the skin is crisp and the flesh is opaque and flaky, 2 to 4 minutes.

Serve

Transfer the fish and fennel and orange salad to individual plates. Sprinkle the salad with the sesame seeds and serve.

Kids Can!
  • Peel the oranges by hand. 
  • Assemble the salad.
  • Time the fish.
  • Transfer the salad to plates.
  • Sprinkle the salad with sesame seeds.