In order to bring you the best organic produce, some ingredients may differ from those depicted.
Lemongrass salmon cakes with apple slaw and five-spice potatoes
Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Pescatarian, Diabetes-Friendly, Carb-Conscious, <600 Calories, Protein Plus
2 Servings, 600 Calories/Serving
While fish cakes were invented to use up leftover seafood, we need no such excuse to make them. Brushed with a honey-ginger glaze for a sweet coating, our salmon cakes pair perfectly with potatoes and a crunchy apple slaw.
In your bag
- ¼ pound organic gold or red new potatoes
- 1 teaspoon five-spice powder
- Seafood options:
- 2 sustainably raised Faroe Islands skinless salmon fillets - tail-cut (about 5 ounces each)
- 2 sustainably raised Faroe Islands skinless salmon fillets - center-cut (about 5 ounces each)
- 2 wild Alaskan skin-on salmon fillets (about 5 ounces each)
- 10 ounces wild Gulf shrimp
- Sunbasket lemongrass paste (lemongrass - extra virgin olive oil - garlic - ginger - turmeric)
- Sunbasket honey-ginger glaze (honey - granulated garlic - ground ginger)
- 1 wedge organic green or other cabbage (about 7 ounces)
- 1 organic Granny Smith or other apple
- 3 tablespoons sliced almonds
- Sunbasket “creamy” citrus dressing (paleo mayo - orange juice - lemon juice - scallions)
Calories 600, Total Fat 38g (49% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 70mg (23% DV), Sodium 135mg (6% DV), Total Carb. 37g (13% DV), Fiber 7g (25% DV), Total Sugars 16g (Incl. 7g Added Sugars, 14% DV), Protein 29g
Contains: Eggs, Tree Nuts (almond)
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
Prep and cook the potatoes
- Scrub the potatoes. Cut the potatoes into ½-inch pieces.
In a large frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the potatoes, season with salt and pepper, and cook, stirring occasionally, until crisp-tender, 5 to 6 minutes.
Add the five-spice powder and cook, stirring occasionally, until the potatoes are tender, 3 to 4 minutes. Remove from the heat and season to taste with salt and pepper. Transfer to a plate. Wipe out the pan. While the potatoes are cooking, prepare the seafood cakes.
Prep the seafood cakes
- Pat the seafood dry with a paper towel. (If using skin-on salmon, remove and discard the skin.) Finely chop the seafood into pea-size pieces.
In a medium bowl, combine the seafood and lemongrass paste. Season generously with salt and pepper and mix gently until just combined. Using wet hands, form the mixture into four [eight] ½-inch-thick patties.
Cook the seafood cakes
In the same pan used for the potatoes, warm 1 to 2 teaspoons oil over medium-high heat until hot but not smoking. Add the patties and cook, turning occasionally, until lightly browned on both sides but not yet cooked through, 1 to 2 minutes per side.
Brush with half the honey-ginger glaze, turn the patties over, and brush with the remaining glaze. Cook, turning frequently, until the patties are browned and cooked through, 3 to 4 minutes longer. Transfer to a plate. While the patties are cooking, prepare the apple slaw.
Make the apple slaw
- Cut away any core from the cabbage; thinly slice the cabbage.
- Peel the apple, if desired; core and cut into matchsticks.
In a large bowl, combine the cabbage, apple, almonds, and half the “creamy” citrus dressing and toss to coat. Season to taste with salt and pepper and more dressing, if desired.
Transfer the apple slaw to individual bowls. Top with the potatoes and seafood cakes and serve.
- Scrub the potatoes.
- Time the cooking.
- Assemble the slaw.
- Transfer the slaw to bowls.