EXPLORE:

Pan-seared salmon with orange-jicama salad

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

Customer Favorite

Pan-seared salmon with orange-jicama salad

Dairy-Free, Gluten-Free, Paleo

2 Servings, 560 Calories/Serving

30 – 40 Minutes

Jicama is one of our favorite but least known foods. The Central American root vegetable has a mildly sweet, nutty flavor and is surprisingly juicy. Here, Chef Justine pairs it with oranges and tangy sumac for a lively counterpoint to salmon. For a crisp salmon skin, pat the fillets as dry as you can before searing, and get the pan nice and hot before adding the fish.

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

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.
  • 10 ounces cauliflower florets
  • 2 tablespoons fried shallots – contains soy (optional)
  • 6 ounces jicama
  • 1 navel orange
  • 2 scallions
  • Fresh mint
  • Fresh cilantro
  • 1 lime
  • Two 6-ounce skin-on wild Yukon River salmon fillets
  • 1 teaspoon sumac

Nutrition per serving

Calories: 560, Protein: 41 g, Fiber: 10 g, Total Fat: 31 g, Monounsaturated Fat: 20 g, Polyunsaturated Fat: 5.5 g, Saturated Fat: 5 g, Cholesterol: 75 mg, Sodium: 370 mg, Carbohydrates: 28 g, Added Sugar: 0 g.
Contains: Fish, Soybeans

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Make the cauliflower “couscous”

  • Cut the cauliflower florets into corn-kernel-sized pieces.
In a large frying pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the cauliflower, season with salt and pepper, and cook, stirring occasionally, until tender, 5 to 7 minutes. Remove from the heat, stir in the fried shallots, if using, and keep warm.
While the cauliflower cooks, make the orange-jicama salad.

2

Prep the salad ingredients

  • Using a sharp knife or a peeler, remove the peel from the jicama; cut the white flesh into ½-inch-thick slices, then into ½-inch pieces.
  • Using your hands or a sharp knife, peel the orange; cut the fruit in half lengthwise, then into ½-inch pieces. Discard any seeds.
  • Trim the root ends from the scallions; thinly slice the scallions.
  • Strip the mint leaves from the stems; coarsely chop the leaves.
  • Coarsely chop the cilantro.
  • Zest the lime and juice half for the salad; cut half into wedges for garnish.

3

Assemble the orange-jicama salad

In a medium bowl, stir together the jicama, orange, scallions, mint, cilantro, lime zest and juice, and 1 to 2 tablespoons oil. Season to taste with salt and pepper.

4

Cook the salmon

  • Pat the salmon dry with a paper towel; season generously with salt and pepper.
In a medium frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the salmon, skin side down, and cook until the skin is browned and crisp, 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes, depending on thickness.

5

Serve

Transfer the salmon and the cauliflower “couscous” to individual plates. Top with the orange-jicama salad, sprinkle with the sumac, and serve with the lime wedges.

Similar Recipes