Kyoto salmon and mushrooms in parchment with mango-cucumber salad

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

Kyoto salmon and mushrooms in parchment with mango-cucumber salad

Carb-Conscious, Dairy-Free, Paleo, Soy-Free, Gluten-Free

2 Servings, 450 Calories/Serving

20 Minutes

Cooking in parchment seals in flavor and makes for tender, moist fish. A refreshing mango-cucumber salad rounds out this Asian-inspired paleo dinner.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket 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.
  • 3 ounces organic cremini or other button mushrooms
  • 1-inch piece organic fresh ginger
  • 3 organic scallions
  • Sun Basket umami blend (coconut aminos - coconut vinegar - fish sauce - sesame oil)
  • 2 sheets parchment paper
  • Fish options:
  • 2 wild Alaskan skin-on salmon fillets (about 5 ounces each)
  • 2 wild Alaskan skinless halibut fillets (about 6 ounces each)
  • 1 organic lime
  • 1 organic cucumber
  • 1 organic mango
  • 1½ teaspoons black sesame seeds
  • 1 teaspoon red chile flakes (optional)
Chef's Tip
Play with your food! We’ve thinly sliced the salad ingredients here, but you can cut them into any shape you like, whether large chunks, small cubes, or a mix.

Nutrition per serving

Calories: 450, Protein: 38g (76% DV), Fiber: 6g (24% DV), Total Fat: 19g (29% DV), Monounsaturated Fat: 11g, Polyunsaturated Fat: 4g, Saturated Fat: 3g (15% DV), Cholesterol: 55mg (18% DV), Sodium: 840mg (35% DV), Carbohydrates: 40g (13% DV), Total Sugars: 30g, Added Sugars: 0g (0% DV).
Contains: Fish (anchovy)

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

Prep the mushrooms

Heat the oven to 400°F.
  • Thinly slice the mushrooms.
  • Grate or peel and finely chop enough ginger to measure 1 teaspoon [2 tsp].
  • Trim the root ends from the scallions; thinly slice the scallions on the diagonal. Set aside half for the salad.
  • Measure 2 tablespoons [¼ cup] umami blend; set aside the rest for serving.
In a medium bowl, stir together the mushrooms, ginger, half the scallions, 2 tablespoons [¼ cup] umami blend, and 1 teaspoon [2 tsp] oil. Season with salt and pepper.

2

Assemble the parchment packets

Prep and cook instructions are almost identical for both fish options.
Lay the parchment paper sheets side by side. Divide the fish between the 2 [4] sheets (skin side down for the salmon) and season lightly with salt and pepper. Top the fish with the mushroom mixture. Working with 1 sheet at a time, bring 2 opposite sides of the parchment to the center and fold them together several times to create a tight seam. Fold up each end to form a tight seal.

3

Bake the parchment packets

Place the packets on a sheet pan, sealed sides up, and bake until the parchment is puffed and browned and the fish is tender when pierced with a skewer or sharp knife, 10 to 12 minutes.
While the fish cooks, prepare the mango-cucumber salad.

4

Make the mango-cucumber salad

  • Juice half the lime; cut half into wedges for garnish. [Juice 1 lime; cut 1 lime into wedges.]
  • Peel the cucumber, if desired; cut the cucumber in half lengthwise, then on the diagonal into ¼-inch-thick slices.
  • Trim the ends from the mango; cut away the peel, then cut the flesh away from the pit into halves. Thinly slice the halves crosswise.
In a medium bowl, stir together the sesame seeds, 1 tablespoon [2 TBL] lime juice, 1 tablespoon [2 TBL] oil, and as many chile flakes as you like. Add the cucumber, mango, and remaining scallions and toss to coat. Season to taste with salt and pepper.

Serve

Open the fish packets, being careful of any venting steam, and transfer the fish and mushrooms to individual plates. Spoon as much of the remaining umami blend as you like over the fish. Serve with the mango-cucumber salad and lime wedges.
Kids Can!
  • Measure the ginger.
  • Measure the umami blend.
  • Stir the mushroom mixture.
  • Juice the lime.
  • Spoon the umami blend over the cooked fish.