Phuket salmon with carrot and cucumber ribbon salad

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

Phuket salmon with carrot and cucumber ribbon salad

Phuket salmon with carrot and cucumber ribbon salad

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Lean & Clean, Carb-Conscious, <600 Calories, Protein Plus

2 Servings, 360 Calories/Serving

25–40 Minutes

This Thai-inspired paleo dish features a ribbon salad mixed with watercress for bright crunch, which pairs perfectly with our tangy lime sauce spooned over warm fish.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket 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 lime
  • 1 or 2 cloves organic peeled fresh garlic
  • 4 or 5 sprigs organic fresh mint
  • 1 organic jalapeño or other fresh chile (optional)
  • 1 tablespoon fish sauce
  • Seafood options:
  • 2 wild Alaskan skin-on salmon fillets (about 5 ounces each)
  • 2 wild Alaskan skinless halibut fillets (about 6 ounces each)
  • 10 ounces wild sea scallops
  • 1 organic cucumber
  • 3 ounces organic rainbow or other carrots
  • 1 bunch organic watercress
  • 1 tablespoon red wine vinegar
Make It Leaner
Stretch this dish into 3 [6] portions to cut 120 calories and 9 grams of fat per serving.

Nutrition per serving

Calories 360, Total Fat 19g (24% DV), Sat. Fat 2.5g (13% DV), Trans Fat 0g, Cholest. 55mg (18% DV), Sodium 550mg (24% DV), Total Carb. 14g (5% DV), Fiber 5g (18% DV), Total Sugars 6g (Incl. 0g Added Sugars, 0% DV), Protein 37g
Contains: Fish (anchovy)

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, Sesame.

Instructions

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

Wash produce before use

1

Make the mint-lime sauce

  • Zest and juice the lime.
  • Finely chop, press, or grate enough garlic to measure ½ teaspoon [1 tsp].
  • Strip the mint leaves from the stems; coarsely chop the leaves. Set aside half for the salad.
  • If using the jalapeño, remove the stem; thinly slice the jalapeño crosswise. Wash your hands after handling.
In a small bowl, stir together the lime zest and juice, garlic, half each of the mint and fish sauce, and as much jalapeño as you like. Add more fish sauce to taste. Let stand while you prepare the rest of the meal.

2

Prep and cook the seafood

For the fish (salmon or halibut):
  • Pat the fish dry with a paper towel; season generously with salt and pepper.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the fish (skin side down for the salmon) and cook until lightly browned (and the salmon skin is crisp), 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes. Transfer to a plate.
While the fish cooks, start preparing the salad.

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.
While the scallops cook, start preparing the salad.

3

Make the carrot and cucumber ribbon salad

  • Lay the cucumber flat; using a peeler, shave the cucumber lengthwise into thin ribbons.
  • Lay the carrots flat; using a peeler, shave the carrots lengthwise into thin ribbons.
  • Trim the root ends and any coarse stems from the watercress.
In a large bowl, toss together the cucumber, carrots, watercress, red wine vinegar, remaining mint, and 1 tablespoon [2 TBL] oil. Season to taste with salt and pepper.

Serve

Transfer the carrot and cucumber ribbon salad to individual plates and top with the seafood. Drizzle with the mint-lime sauce and serve.
Kids Can!
  • Juice the lime.
  • Press the garlic (if you have a press).
  • Measure the garlic.
  • Strip the mint leaves.
  • Assemble the salad.
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