In order to bring you the best organic produce, some ingredients may differ from those depicted.
King salmon with balsamic strawberries and farro–sweet pea salad
Dairy-Free, Soy-Free, Mediterranean, Pescatarian, Diabetes-Friendly, No Added Sugar, Protein Plus
2 Servings, 640 Calories/Serving
In the 1980s, balsamic-glazed everything was all the food rage. Well, we’re bringing that sweet-tangy trend back and pairing it with fresh strawberries over rich king salmon.
In your bag
- ½ pound organic strawberries
- 2 tablespoons balsamic vinegar
- ¾ cup farro
- Fish options:
- 1 wild Pacific skin-on king salmon fillet (about 10 ounces)
- 2 sustainably raised Faroe Islands skinless salmon fillets (about 5 ounces each)
- 2 sustainably raised skin-on barramundi fillets (about 6 ounces each)
- 2 wild skinless yellowfin tuna steaks (about 6 ounces each)
- 4 or 5 sprigs organic fresh mint
- Sunbasket Aleppo chile–lime vinaigrette base (lime juice - onion - Aleppo chile flakes)
- ½ cup organic peas
- 3 ounces organic baby arugula or other leafy greens
Calories 640, Total Fat 31g (40% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 70mg (23% DV), Sodium 90mg (4% DV), Total Carb. 54g (20% DV), Fiber 12g (43% DV), Total Sugars 13g (Incl. 0g Added Sugars, 0% DV), Protein 36g
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
Macerate the strawberries
- Remove the green hulls from the strawberries; coarsely chop the berries.
In a medium bowl, stir together the strawberries, balsamic vinegar, and 1 teaspoon [2 tsp] sugar (from your pantry), if using. Season to taste with salt and pepper. Let stand, stirring occasionally, while you prepare the rest of the meal.
Cook the farro
In a medium sauce pot, combine the farro and 2¼ cups [4½ cups] lightly salted water. Bring to a boil, reduce to a simmer, and cook until the grains are tender, 12 to 15 minutes. Drain, return to the pot, and set aside. While the farro is cooking, 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.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking.
For skin-on salmon and barramundi:
Add the fish, skin side down, and cook until the skin is crisp, 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 3 minutes.
For skinless salmon:
Add the fish and cook until lightly browned on the bottom side, 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes.
Add the fish, immediately reduce the heat to medium, and cook, turning once, until browned, 1 minute per side for medium-rare, 2 to 4 minutes per side for medium.
Transfer to a plate. While the fish is cooking, make the salad.
Assemble the farro–sweet pea salad
- Strip the mint leaves from the stems; coarsely tear or chop the leaves for garnish.
In a small bowl, stir together the Aleppo chile–lime vinaigrette base and 1 tablespoon [2 TBL] oil.
To the pot with the farro, stir in the peas and arugula (the arugula in batches if needed). Add as much Aleppo chile–lime vinaigrette as you like and toss to coat (set aside any remaining vinaigrette for serving). Season to taste with salt and pepper.
Transfer the farro–sweet pea salad to individual bowls and top with the fish. Garnish with as many strawberries and as much mint as you like and serve any remaining vinaigrette on the side).
- Macerate the strawberries.
- Measure the water for the farro.
- Time the farro.
- Strip the mint leaves.
- Top the fish with the strawberries and mint.