Dijon king salmon with orange-fennel salad

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

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Dijon king salmon with orange-fennel salad

Carb-Conscious, Dairy-Free, Paleo, Mediterranean, Gluten-Free, Diabetes-Friendly, Lean & Clean, Soy-Free

2 Servings, 560 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 mustard. 

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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 (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 560, Total Fat 40g (62% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 75mg (25% DV), Sodium 250mg (10% DV), Total Carb. 27g (9% DV), Fiber 10g (40% DV), Total Sugars 6g (Incl. 0g Added Sugars, 0% DV), Protein 28g
Contains: Eggs

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 orange-fennel 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 crosswise into ¼-inch-thick slices or see Chef’s Tip on supreming. Discard any seeds. 

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: 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 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 orange-fennel 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.
  • Sprinkle the salad with sesame seeds.