In order to bring you the best organic produce, some ingredients may differ from those depicted.
Roasted gochujang salmon with jasmine rice and carrot-coriander salad
Dairy-Free, Pescatarian, Spicy, Protein Plus
2 Servings, 660 Calories/Serving
Our chefs put a Korean spin on roasted salmon, using gochujang mayo to turn up the heat and keep the fish moist. Served with a delightful salad of carrots, coriander, and cilantro, this dish comes out perfect, every time.
In your bag
- ½ cup jasmine rice
- Fish options:
- 2 sustainably raised Faroe Islands skinless salmon fillets - tail-cut (about 5 ounces each)
- 2 sustainably raised Faroe Islands skinless salmon fillets - center-cut (about 5 ounces each)
- 1 wild Pacific skin-on king salmon fillet (about 10 ounces)
- 2 wild skin-on snapper fillets (about 6 ounces each)
- Sunbasket spicy chile mayo (paleo mayo - gochujang) (optional)
- 1 organic red onion
- 2 teaspoons coriander seeds
- 4 or 5 sprigs organic fresh cilantro
- ¼ pound organic shredded carrots
- 2 tablespoons rice vinegar
Calories 660, Total Fat 32g (41% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 75mg (25% DV), Sodium 340mg (15% DV), Total Carb. 63g (23% DV), Fiber 5g (18% DV), Total Sugars 8g (Incl. 1g Added Sugars, 2% DV), Protein 30g
Contains: Eggs, Wheat, Soybeans
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.
Wash produce before use
Cook the rice
Heat the oven to 400°F.
- Rinse the rice.
In a small sauce pot, combine the rice and 1 cup [1½ cups] water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Fluff with a fork, cover, and keep warm. Meanwhile, prepare the fish.
Prep and cook the fish
- Pat the fish dry with a paper towel (if using king salmon, cut in half crosswise); season lightly with salt and pepper.
On a sheet pan, brush the fish with as much spicy chile mayo as you like (if using skin-on salmon or snapper, place skin side down). Roast until the fish is opaque and flaky, 10 to 12 minutes. Meanwhile, prepare the salad.
Make the carrot-coriander salad
- Peel and thinly slice enough onion to measure 1 cup [2 cups].
- On a cutting board, using a rolling pin or the bottom of a small pot or bowl, lightly crush the coriander seeds.
- Coarsely chop the cilantro.
Place the onion in a fine-mesh strainer and rinse under cool water for about 1 minute. Shake off the excess water and transfer to a large bowl. Add the coriander seeds, cilantro, carrots, rice vinegar, 1 to 2 tablespoons oil, and 1 to 2 teaspoons sugar (from your pantry), if using. Season generously with salt and toss to coat.
Transfer the rice to individual bowls and top with the fish and carrot-coriander salad. Spoon over any vinaigrette remaining in the bowl, if desired, and serve.
- Rinse the rice.
- Measure the water for the rice.
- Measure the onion.
- Crush the coriander seeds.
- Assemble the salad.