Poached salmon salad with tahini goddess dressing

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

Poached salmon salad with tahini goddess dressing

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

2 Servings, 480 Calories/Serving

20 Minutes

Simple poached salmon meets our decadent, dreamy tahini goddess dressing in a meal inspired by our wildest clean-eating dreams. It’s delicious and darned healthy!

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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.
  • ¼ pound organic kumquats
  • 4 or 5 sprigs organic fresh dill
  • 1 tablespoon black peppercorns
  • Fish options:
  • 2 wild Alaskan skin-on salmon fillets (about 5 ounces each)
  • 2 wild Alaskan skinless halibut fillets (about 6 ounces each)
  • 1 bunch organic watercress
  • 1 organic fennel bulb (about 5 ounces)
  • 3 ounces organic sugar snap or snow peas
  • Sun Basket tahini goddess dressing (tahini - scallions - lemon juice - apple cider vinegar - parsley - garlic - kosher salt - dried dill)
  • 3 ounces organic mixed greens or other leafy greens

Nutrition per serving

Calories: 480, Protein: 41g (82% DV), Fiber: 10g (40% DV), Total Fat: 25g (38% DV), Monounsaturated Fat: 15g, Polyunsaturated Fat: 5g, Saturated Fat: 4g (20% DV), Cholesterol: 55mg (18% DV), Sodium: 540mg (23% DV), Carbohydrates: 27g (9% DV), Total Sugars: 11g, 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

Prep and poach the fish

Prep and cook instructions are almost identical for both fish options.
  • Roll the kumquats between your palms until the skin looks shiny to release any oils. Thinly slice the kumquats crosswise; discard any large seeds. Set aside three-quarters of the kumquat slices for the salad.
  • Set aside half the dill for the salad.
In a large sauce pot, combine either 2 cups [4 cups] water and 1 cup [2 cups] white wine (from your pantry) or 3 cups [6 cups] water with ¼ cup [½ cup] oil. Add the peppercorns, one-quarter of the kumquat slices, and half the dill; season generously with salt and pepper and bring to a boil. Reduce to a simmer, add the fish, and cook until the fish is opaque and flaky, 6 to 8 minutes.
Using tongs or a slotted spoon, transfer the fish to a plate to cool slightly, then using a fork, flake the fish into 1-inch pieces (discarding the salmon skin if desired). Season to taste with salt and pepper.
While the fish cooks, start preparing the remaining salad ingredients.

2

Prep the remaining salad ingredients

  • Trim the root ends and any coarse stems from the watercress.
  • Cut the fennel lengthwise into quarters and cut away the core; thinly slice the quarters lengthwise.
  • Cut the sugar snap peas in half on the diagonal.
  • Strip the remaining dill fronds from the stems.
In a small bowl, stir together the tahini goddess dressing and 1 tablespoon [2 TBL] oil; season to taste with salt and pepper.

3

Toss the salmon salad

In a large bowl, toss together the mixed greens, watercress, fennel, snap peas, fish, tahini goddess dressing, and remaining kumquat slices and dill. Season to taste with salt and pepper.

Serve

Transfer the salad to individual plates and serve.
Kids Can!
  • Divide the dill; strip the dill fronds.
  • Stir the tahini goddess dressing and oil.
  • Assemble the salmon salad.