In order to bring you the best organic produce, some ingredients may differ from those depicted.
King salmon over endive and white bean salad with bagna càuda dressing
Gluten-Free Friendly, Dairy-Free, Soy-Free, Mediterranean, Pescatarian, Diabetes-Friendly, Carb-Conscious, No Added Sugar, Protein Plus
2 Servings, 630 Calories/Serving
We use the magical blend of anchovies, garlic, and extra virgin olive oil—known as bagna càuda—to dress up this endive and white bean salad.
In your bag
- 1 or 2 heads organic Belgian endive
- ¼ cup raisins
- 2 tablespoons sherry vinegar
- ¼ cup pine nuts
- 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 sustainably raised skin-on barramundi fillets (about 6 ounces each)
- 2 wild Alaskan skinless halibut fillets (about 6 ounces each)
- 2 tablespoons capers
- 1 cup cooked white beans
- Sunbasket bagna càuda dressing (extra virgin olive oil - anchovy paste - garlic - kosher salt - black pepper)
Calories 630, Total Fat 43g (55% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 80mg (27% DV), Sodium 600mg (26% DV), Total Carb. 31g (11% DV), Fiber 8g (29% DV), Total Sugars 9g (Incl. 0g Added Sugars, 0% DV), Protein 32g
Contains: Fish (anchovy), Tree Nuts (pine nut)
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, Sesame.
Wash produce before use
Prep the endives
- Fill a medium bowl with ice water. Trim the root ends from the endives; cut the endives in half lengthwise, then place cut sides down. Thinly slice the endives lengthwise. Submerge the endives in the ice water and let soak while you prepare the rest of the meal.
Soak the raisins; toast the pine nut
- In a small bowl, combine the raisins and sherry vinegar and let soak while you prepare the rest of the meal.
In a dry large frying pan over medium-low heat, toast the pine nuts, stirring often, until lightly browned and fragrant, 3 to 5 minutes. Transfer to a plate to cool. Wipe out the pan.
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 the same pan used for the pine nuts, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking.
For skin-on salmon and barramundi:
Add the fish, skin side down, and cook until the skin is crisp, 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 3 minutes.
For skinless salmon and halibut:
Add the fish and cook until lightly browned on the bottom side, 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes.
Transfer to a plate. While the fish is cooking, prepare the remaining ingredients.
Prep the remaining ingredients; make the salad
- Rinse the capers, then finely chop them.
- Drain the raisins, reserving the vinegar.
- Remove the endives from the ice water and thoroughly dry with a paper or kitchen towel; wipe the bowl dry.
- Rinse the white beans.
- Set aside half the pine nuts for garnish.
In the same bowl used to soak the endives, stir together the bagna càuda dressing, capers, and 1 tablespoon [2 TBL] reserved vinegar. Add the endives and toss to coat. Gently stir in the beans and half the pine nuts. Season to taste with salt and pepper and more raisin soaking liquid, if desired.
Transfer the white bean salad to individual bowls and top with the fish. Garnish the fish with the raisins and remaining pine nuts and serve.
- Fill a bowl with ice water.
- Combine the raisins and vinegar.
- Rinse the capers and beans.
- Assemble the salad.
- Garnish the fish with the raisins and pine nuts.