Salmon with chard and cranberry-orange relish

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

Our Dietitian's Favorite

Salmon with chard and cranberry-orange relish

Paleo, Dairy-Free, Lean & Clean, Gluten-Free, Soy-Free

2 Servings, 500 Calories/Serving

30–40 Minutes

The cranberry-orange mashup in this fall-favorite paleo salmon dish is an entertainer’s dream and super-easy to prep … just don’t forget the zest!

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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.
  • ½ cup fresh cranberries
  • 1 orange
  • Fish options:
  • 2 wild Alaskan skin-on salmon fillets (about 5 ounces each)
  • 2 wild Alaskan skinless halibut fillets (about 5 ounces each)
  • 1 or 2 shallots
  • 1 bunch chard (about ½ pound)
  • 3 or 4 sprigs fresh flat-leaf parsley
  • 2 or 3 sprigs fresh dill
  • ¼ cup roasted cashews
Chef's Tip
Rich in omega-3s, this seafood meal is our nutritionist Kaley Todd’s pick of the week. Whether you chose salmon or halibut, the good fats in the fish (and cashews) help the body absorb vitamins A, D, E and K. The cranberries not only provide antioxidants, vitamin C, and fiber, but studies have linked cranberries to a lower risk of urinary tract infections and certain types of cancer, as well as improved immune function and blood pressure.
Make It Leaner
Use just 1 teaspoon oil to cook the fish in Step 3 to kick 40 calories and 4.5 grams of fat per serving to the curb. Shave off an additional 50 calories and 4 grams of fat per serving by using only half the cashews for the relish in Step 5; save the rest for a snack the next day.
Ingredient IQ
Native to North America, cranberries are a relative of blueberries and similarly grow low to the ground. But they are harvested very differently. Instead of picking them, farmers take advantage of naturally occurring air pockets inside the berries. First they flood the fields (aka bogs) with water, then beat the bushes with machines to release the fruit, which floats to the surface.

Nutrition per serving

Calories: 500, Protein: 39g (78% DV), Fiber: 5g (20% DV), Total Fat: 30g (46% DV), Monounsaturated Fat: 20g, Polyunsaturated Fat: 4.5g, Saturated Fat: 5g (25% DV), Cholesterol: 55mg (18% DV), Sodium: 380mg (16% DV), Carbohydrates: 22g (7% DV), Total Sugars: 11g, 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.

Instructions

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

Wash produce before use

1

Cook the cranberries

Fill a small sauce pot with ½ inch water and bring to a boil. Add the cranberries and cook, stirring occasionally, until they begin to pop, 3 to 5 minutes, adding 1 to 2 tablespoons more water if needed to prevent scorching. Drain and let cool.
While the cranberries cook, prepare the orange.

2

Prep the orange; finish the cranberry-orange relish

  • Zest the orange.
  • Using your hands or a sharp knife, peel the orange; working over a medium bowl, cut between the membranes to release the segments into the bowl. Alternatively, cut the fruit in half lengthwise and then coarsely chop. Discard any seeds. Pour off all but about 1 tablespoon orange juice.
To the bowl with the orange segments, add the cranberries and orange zest and stir to combine. Let stand, stirring occasionally, while you prepare the rest of the meal.

3

Prep and cook the fish

Prep and cook instructions are almost identical for both fish options.
  • Pat the fish dry with a paper towel; season generously with salt and pepper.
In a medium frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the fish (skin side down for the salmon) and cook until lightly browned (and the salmon skin is crisp), 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes. Transfer to a plate. Wipe out the pan.
While the fish cooks, prepare the chard ingredients.

4

Prep and cook the chard

  • Peel and finely chop enough shallots to measure ¼ cup.
  • Strip the chard leaves from the stems; coarsely chop the leaves and stems, keeping them separate.
In the same pan used for the fish, add 1 to 2 teaspoons oil. Warm over medium-high heat until hot but not smoking. Add the shallots and chard stems, season with salt and pepper, and cook, stirring often, until they begin to soften and brown, 2 to 3 minutes. Stir in the chard leaves and cook until just wilted, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper.
While the chard cooks, finish the relish.

5

Finish the relish

  • Strip the parsley leaves from the stems; coarsely chop the leaves.
  • Coarsely chop the dill.
To the bowl with the cranberry-orange mixture, stir in the parsley, dill, and cashews. Season to taste with salt and pepper.

Serve

Transfer the fish and chard to individual plates. Spoon the cranberry-orange relish on top and serve.