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Speedy salmon lettuce cups with North African chermoula

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

Speedy salmon lettuce cups with North African chermoula

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

2 Servings, 500 Calories/Serving

15 Minutes

North Africa’s answer to pesto, chermoula adds a bright, herby boost to these quick and easy gluten-free salmon and black bean lettuce cups.

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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.
  • Fish options:
  • 2 wild Alaskan skin-on salmon fillets (about 5 ounces each)
  • 2 wild Alaskan skinless halibut fillets (about 6 ounces each)
  • 2 sustainably farmed rainbow trout fillets (about 6 ounces each)
  • 1 cup cooked black beans
  • 1 organic watermelon radish
  • 1 organic red or other bell pepper
  • 1 organic romaine heart or other lettuce
  • Sun Basket green chermoula (EVOO - fresh parsley - fresh lime juice - fresh cilantro - coriander - cumin - kosher salt)

Make It Leaner

Use only half the chermoula to cut 70 calories and 7 grams of fat per serving. Enjoy the remaining chermoula on eggs or steamed vegetables the next day.

Nutrition per serving

Calories: 500, Protein: 40g (80% DV), Fiber: 8g (32% DV), Total Fat: 28g (43% DV), Monounsaturated Fat: 19g, Polyunsaturated Fat: 3.5g, Saturated Fat: 4g (20% DV), Cholesterol: 55mg (18% DV), Sodium: 280mg (12% DV), Carbohydrates: 23g (8% DV), Total Sugars: 7g, Added Sugars: 0g (0% DV).
Contains: Fish

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

Wash produce before use

1

Prep and cook the fish

Prep and cook instructions are almost identical for all fish options.
  • Pat the fish dry with a paper towel; season the salmon or halibut generously with salt and pepper, the trout lightly.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Working in batches if needed, add the fish (skin side down for the salmon and trout) and cook until lightly browned (and the salmon or trout skin is crisp), 4 to 5 minutes for salmon or halibut, 2 to 4 minutes for trout. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes for salmon or halibut, 1 to 2 minutes for trout. Transfer to a plate to cool slightly. Add more oil between batches if needed. Using a fork, flake the fish into bite-size pieces; if using salmon or trout, discard the skin if desired. Transfer the fish to a large bowl. Do not clean the pan.
While the fish cooks and cools, prepare the remaining ingredients.

2

Warm the beans; make the salad

  • Rinse the black beans.
  • Peel the watermelon radish and trim the ends; cut the radish in half lengthwise, then crosswise into thin half-moons.
  • Remove the stem, ribs, and seeds from the bell pepper; cut the pepper lengthwise into ¼-inch-wide strips, then crosswise into enough ¼-inch pieces to measure ½ cup [1 cup].
  • Trim the root end from the romaine; separate the leaves.
In the same pan used for the fish, if dry, add 1 teaspoon [2 tsp] oil. Warm over medium-high heat until hot but not smoking. Add the beans and cook, stirring occasionally, until warmed through, 2 to 3 minutes. Remove from the heat and season to taste with salt and pepper.
To the bowl with the fish, add the beans, watermelon radish, bell pepper, and half the green chermoula and gently toss to coat (set aside the remaining chermoula for serving). Season to taste with salt and pepper.

Serve

Transfer the romaine leaves to individual plates, stacking 2 or 3 leaves on top of one another. Fill the leaves with the fish and bean salad and serve the remaining chermoula on the side.

Kids Can!

  • Rinse the beans.
  • Measure the bell pepper.
  • Separate the lettuce leaves.
  • Toss the salad.
  • Help assemble the lettuce cups.

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