In order to bring you the best organic produce, some ingredients may differ from those depicted.
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
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.
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
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
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.
Wash produce before use
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.
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.
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.
Transfer the fish and fennel and orange salad to individual plates. Sprinkle the salad with the sesame seeds and serve.
- Peel the oranges by hand.
- Assemble the salad.
- Time the fish.
- Transfer the salad to plates.
- Sprinkle the salad with sesame seeds.