In order to bring you the best organic produce, some ingredients may differ from those depicted.
Salmon and arugula-barley salad with apple and dried cherries
Gluten-Free Friendly, Dairy-Free, Soy-Free, Mediterranean, Pescatarian, Protein Plus
2 Servings, 800 Calories/Serving
Picture this: peppery arugula teams up with nutty barley and sweet apple to create the perfect base for some tender fish while a deliciously creamy dressing ties it all together.
In your bag
- 2 tablespoons dried cherries
- 1 organic Fuji or other apple
- 3 organic scallions
- 1 organic lemon
- 4 or 5 sprigs organic fresh dill
- 1½ cups cooked barley
- Fish options:
- 2 sustainably raised Faroe Islands skinless salmon fillets (about 5 ounces each)
- 2 wild Alaskan skinless halibut fillets (about 6 ounces each)
- 2 wild skin-on snapper fillets (about 6 ounces each)
- Sunbasket creamy coleslaw dressing (mayo - honey - apple cider vinegar - celery seeds)
- 1 teaspoon poppy seeds
- 3 ounces organic arugula or other leafy greens
Calories 800, Total Fat 43g (55% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 90mg (30% DV), Sodium 270mg (12% DV), Total Carb. 78g (28% DV), Fiber 12g (43% DV), Total Sugars 23g (Incl. 4g Added Sugars, 8% DV), Protein 33g
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
Prep the salad ingredients
- In a small bowl, cover the dried cherries with hot tap water and soak until plumped, 4 to 5 minutes, then drain.
- Core and cut the apple into ¼-inch pieces.
- Trim the root ends from the scallions; thinly slice the scallions. Set aside half for the arugula-barley salad, the rest for garnish.
- Juice the lemon. [Juice both lemons.]
- Coarsely chop the dill.
Cook the barley; start the salad
Place the barley in a large frying pan, cover, and cook over medium heat, stirring occasionally, until heated through, 2 to 3 minutes.
To the pot with the barley, stir in the cherries, and dill, and 1 tablespoon [2 TBL] lemon juice. Season to taste with salt, pepper, and additional lemon juice and set aside to cool.
While the barley is cooling, cook the fish.
Cook the fish
- Pat the fish dry with a paper towel; season lightly with salt and pepper.
In another large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the fish to the pan and cook until lightly browned, 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes. Transfer to a plate to cool slightly, then using a fork, flake the fish into 1-inch pieces (discarding the snapper skin if desired).
Finish the salad
In a large bowl, stir together the creamy coleslaw dressing and poppy seeds. Season to taste with salt and pepper. Add the arugula, apple, half the scallions, and the barley-cherry mixture and toss to combine. Season to taste with salt and pepper.
Transfer the arugula-barley salad to individual bowls, top with the fish, garnish with the remaining scallions, and serve.
- Juice the lemon.
- Time the cooking.
- Set the table.
- Toss the salad.
- Garnish with the scallions.