Mustard-glazed salmon with lemony zucchini-tomato salad

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

Mustard-glazed salmon with lemony zucchini-tomato salad

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

2 Servings, 530 Calories/Serving

25–40 Minutes

A recipe developed in the spirit of summer, our raw salad is truly a taste of the rainbow and a perfect complement to light but filling mustard-glazed seafood.

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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.
  • 1 organic zucchini or other summer squash
  • 1 organic cucumber
  • ¼ pound organic grape or cherry tomatoes
  • 4 or 5 sprigs organic fresh dill
  • 4 or 5 sprigs organic fresh flat-leaf parsley
  • Sun Basket lemon vinaigrette base (lemon juice - onion - garlic - Dijon mustard - porcini powder)
  • Seafood options:
  • 2 wild Alaskan skin-on salmon fillets (about 5 ounces each)
  • 2 wild skin-on snapper fillets (about 6 ounces each)
  • 10 ounces wild sea scallops
  • Sun Basket “creamy” mustard vinaigrette (whole grain mustard - onion - EVOO - Dijon mustard - apple cider vinegar - kosher salt)
Chef's Tip
If you have a mandoline, break it out to make quick work of slicing the zucchini and cucumber.
Shine from the Inside Out
Red-pigmented fruits and vegetables have a cancer-fighting antioxidant called lycopene. When these vibrant foods are eaten along with healthy fats, the body's absorption of lycopene increases more than two times. This dish is an excellent example of that science at work: a tomato salad dressed with an olive oil vinaigrette is paired with salmon, rich in omega-3 fatty acids, to help up the body’s lycopene numbers.
Grill It
For the salmon and snapper:
Prepare a medium fire on one side of a grill. Set the fish skin side down on the other side of the grill so it’s over indirect heat. Close the grill and cook the fillets until almost opaque, 8 to 10 minutes. Turn and cook uncovered until the flesh is opaque and flaky, about 1 minute longer.

For the scallops:
Prepare a medium-hot fire in a grill. Meanwhile, soak the wooden skewers in water for 10 minutes before threading them with the scallops. Thread the scallops onto skewers, making sure the flat sides are facing the same way. Set the scallops on the grill directly over the heat and cook, turning once, until lightly charred and just opaque within, 2 to 5 minutes per side.

Nutrition per serving

Calories: 530, Protein: 39g (78% DV), Fiber: 7g (28% DV), Total Fat: 31g (48% DV), Monounsaturated Fat: 22g, Polyunsaturated Fat: 4g, Saturated Fat: 4.5g (23% DV), Cholesterol: 55mg (18% DV), Sodium: 550mg (23% DV), Carbohydrates: 34g (11% DV), Total Sugars: 9g, Added Sugars: 0g (0% DV).

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 zucchini-tomato salad

  • Thinly slice the zucchini crosswise.
  • Thinly slice the cucumber crosswise.
  • Cut the tomatoes into halves or quarters.
  • Coarsely chop the dill.
  • Strip the parsley leaves from the stems; coarsely chop the leaves.
In a large bowl, stir together the lemon vinaigrette base and 2 tablespoons [¼ cup] oil; season to taste with salt and pepper. Add the zucchini, cucumber, tomatoes, dill, and parsley and stir to combine; season to taste with salt and pepper. Let stand, stirring occasionally, while you prepare the seafood.

2

Prep and cook the seafood

For the fish (salmon or snapper):
  • Pat the fish dry with a paper towel; season generously with salt and pepper.
In a large frying pan over medium-low heat, warm 1 tablespoon oil until hot but not smoking. Add the fish, skin side down, cover, and cook until the flesh is almost opaque, 8 to 10 minutes. Turn and cook uncovered until the flesh is opaque and flaky, about 1 minute. Transfer to a plate and brush each fillet with 1 tablespoon “creamy” mustard vinaigrette (set aside the remaining vinaigrette for serving).

For the scallops:
  • Pat the scallops dry with a paper towel; season lightly with salt.
In a large frying pan over high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the scallops and cook without turning until golden brown on one side and starting to turn opaque, 2 to 4 minutes. Turn and continue cooking for about 30 seconds for translucent or 1 to 2 minutes for opaque. Transfer to a plate and brush the scallops with 1 tablespoon [2 TBL] “creamy” mustard vinaigrette (set aside the remaining vinaigrette for serving).

Serve

Transfer the seafood to individual plates. Spoon the zucchini-tomato salad on top and serve the remaining mustard vinaigrette on the side
Kids Can!
  • Strip the parsley leaves.
  • Stir the lemon vinaigrette.
  • Assemble the salad.
  • Spoon the salad over the seafood.