Salmon in parchment with shiitakes and mango-cucumber salad

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

Instructions

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

Wash produce before use

Soak the mushrooms

Heat the oven to 400°F.

Grate or peel and finely chop enough ginger to measure 1 teaspoon [2 tsp].
Juice the lime; set aside 1 tablespoon [2 TBL] for the mango-cucumber salad.

In a small bowl, stir together the seasoning base, ginger, and 1 tablespoon [2 TBL] lime juice. Stir in the shiitake mushrooms and let soak until starting to soften (they will continue to soften in the parchment packets), 5 to 10 minutes.
While the mushrooms soak, start preparing the parchment packets.

Assemble the parchment packets

Pat the salmon dry with a paper towel; season generously with salt and pepper.
Trim the root ends from the scallions. Cut 2 scallions in half crosswise for the salmon; thinly slice the remaining scallion on the diagonal for garnish. [Cut 4 scallions in half crosswise for the salmon; thinly slice the remaining 2 scallions for garnish.]
Remove the mushrooms, reserving the soaking liquid. Discard the stems and coarsely chop the mushroom caps.

Lay the parchment paper sheets side by side. Place 1 salmon fillet, skin side down, on each sheet. Top the fillets with the scallion halves and mushrooms, dividing evenly. Drizzle each with ½ teaspoon oil and season with salt and pepper.
Working with 1 sheet at a time, bring 2 opposite sides of the parchment to the center and fold them together several times to create a tight seam. Fold up each end to form a tight seal.

Bake the packets

Place the packets on a sheet pan, sealed sides up, and bake until the parchment is puffed and browned and the salmon is tender when pierced with a skewer or sharp knife, 10 to 12 minutes.
While the packets bake, prepare the mango-cucumber salad.

Make the mango-cucumber salad

If desired, strip the cilantro leaves from the stems; coarsely chop the cilantro. Set aside half for garnish.
Peel the cucumber, if desired, and trim the ends; cut the cucumber in half lengthwise, then crosswise on the diagonal into ¼-inch-thick slices.
Trim the top and bottom of the mango; cut away the peel, then cut the flesh into two halves away from the pit. Thinly slice the halves crosswise.

In a medium bowl, stir together the sesame seeds, the remaining lime juice, 1 tablespoon [2 TBL] oil, half the cilantro, and as many chile flakes as you like. Add the cucumber and mango and toss to coat. Season to taste with salt and pepper.

Serve

Open the salmon packets, being careful of any venting steam, and discard the cooked scallions. Transfer the salmon and mushrooms to individual plates. Spoon 1 teaspoon reserved mushroom soaking liquid over each salmon fillet (be careful not to include any grit). Garnish with the remaining cilantro and sliced scallion and serve with the mango-cucumber salad.

Kids Can!

Juice the lime.
Stir the seasoning and mushrooms.
Toss the mango-cucumber salad.
Garnish with the cilantro and scallions.

Salmon in parchment with shiitakes and mango-cucumber salad

Name: Salmon in parchment with shiitakes and mango-cucumber salad
Cook time: 25 min
Yield: 2
Ingredients: 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)

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

2 Servings, 450 Calories/Serving

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.

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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-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)

Chef's Tip

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.

Market Watch
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.

Nutrition per serving

Calories 450, Total Fat 18g (23% DV), Sat. Fat 3g (15% DV), Trans Fat 0g, Cholest. 105mg (35% DV), Sodium 540mg (23% DV), Total Carb. 43g (16% DV), Fiber 7g (25% DV), Total Sugars 28g (Incl. 0g Added Sugars, 0% DV), Protein 33g
Contains: Fish, Tree Nuts

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.