Salmon in parchment with shiitakes and mango-cucumber salad
Gluten-Free, Lean & Clean, Soy-Free, Paleo, Dairy-Free
25 – 40 Minutes
Cooking in parchment seals in flavor and makes for tender, moist fish. A sweet mango-cucumber salad rounds out this Asian-inspired paleo dinner.
In your bag
- 1-inch piece fresh ginger
- 1 lime
- Seasoning base (coconut aminos - coconut vinegar - fish sauce - sesame oil)
- ½ ounce dried shiitake mushrooms
- 2 wild Alaskan skin-on salmon fillets (about 5 ounces each)
- 3 scallions
- 2 sheets parchment paper
- 3 or 4 sprigs fresh cilantro or other leafy herb such as basil
- 1 cucumber (see Market Watch note)
- 1 firm or ripe mango
- 1 teaspoon black sesame seeds
- ¼ teaspoon red chile flakes (optional)
For a subtle hit of extra umami, in Step 2, drizzle each fish fillet with 1 teaspoon mushroom soaking liquid before sealing the parchment packets. Save the remaining soaking liquid to drizzle over the opened packets in Step 5.
Make It Leaner
In Step 4, skip the oil for the mango-cucumber salad to slash 60 calories and 7 grams of fat per serving.
We love the refreshing bite of cucumber in this dish, but in early spring, organic cucumbers can be hard to find. In their place, you might receive organic radishes in your bag. If so, skip the peeling and trim the ends from the radishes; cut them in half, then cut the halves into thin half-moons. Follow the rest of the recipe as written.
Calories: 450, Protein: 33g (66% DV), Fiber: 7g (28% DV), Total Fat: 18g (28% DV), Monounsaturated Fat: 11g, Polyunsaturated Fat: 3g, Saturated Fat: 3g (15% DV), Cholesterol: 105mg (35% DV), Sodium: 540mg (23% DV), Carbohydrates: 43g (14% DV), Total Sugars: 28g, Added Sugars: 0g (0% DV).
Contains: Fish, Tree Nuts
Sodium does not include pantry salt; for reference, ¼ teaspoon kosher salt added to the recipe averages 240mg per serving, or 10% DV). Not a significant source of trans fat.