In order to bring you the best organic produce, some ingredients may differ from those depicted.
Pan-seared salmon with orange-jicama salad
Dairy-Free, Paleo, Gluten-Free
2 Servings, 560 Calories/Serving
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.
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
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
Wash produce before use
Make the cauliflower “couscous”
- Cut the cauliflower florets into corn-kernel-sized pieces.
While the cauliflower cooks, make the orange-jicama salad.
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.
Assemble the orange-jicama salad
Cook the salmon
- Pat the salmon dry with a paper towel; season generously with salt and pepper.