In order to bring you the best organic produce, some ingredients may differ from those depicted.
Pan-seared salmon with orange-jicama salad
Gluten-Free Friendly, Dairy-Free, Paleo, <600 Calories, Protein Plus
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, Total Fat 31g (40% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 75mg (25% DV), Sodium 370mg (16% DV), Total Carb. 28g (10% DV), Fiber 10g (36% DV), Protein 41g
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.