In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Salmon with balsamic strawberries and farro–sweet pea salad
Dairy-Free, Soy-Free, Mediterranean, Pescatarian, Diabetes-Friendly, Protein Plus
2 Servings, 660 Calories/Serving
Strawberries and balsamic are a heavenly combo. Just thank the Italians, who invented this dark, sweet-tart vinegar. It intensifies the berries’ sweetness and tastes terrific over tender salmon fillets.
In your bag
- ½ pound organic strawberries
- 2 tablespoons balsamic vinegar
- ¾ cup farro
- Fish options:
- 2 sustainably raised Chilean skin-on salmon fillets (about 5 ounces each)
- 2 wild Alaskan skinless halibut fillets (about 5 ounces each)
- 4 or 5 sprigs organic fresh mint
- Sunbasket honey-lime vinaigrette base (lime juice - onion - honey - Aleppo chile flakes)
- 1/4 cup shelled peas
- 3 ounces organic baby arugula or other leafy greens
Nutrition per serving
Calories 660, Total Fat 33g (42% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 40mg (13% DV), Sodium 75mg (3% DV), Total Carb. 53g (19% DV), Fiber 11g (39% DV), Total Sugars 14g (Incl. 2g Added Sugars, 4% DV), Protein 36g
Contains:
Wheat
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
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.
2
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.
3
Prep and cook the fish
- Pat the fish dry with a paper towel; 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.
Salmon:
Add the salmon skin side down and cook until lightly browned and the skin is crisp, 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes.
Halibut:
Add the halibut 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.
Transfer the fish to a plate. While the fish is cooking, make the salad.
4
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 honey-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 honey-lime vinaigrette as you like and toss to coat (set aside any remaining vinaigrette for serving). Season to taste with salt and pepper.
Serve
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).
Kids Can!
- Macerate the strawberries.
- Measure the water for the farro.
- Time the farro.
- Strip the mint leaves.
- Top the fish with the strawberries and mint.