Salmon with chile-lime sauce and citrus-cabbage slaw

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

One-Pan Meal

Salmon with chile-lime sauce and citrus-cabbage slaw

Gluten-Free, Soy-Free, Mediterranean, Dairy-Free, Diabetes-Friendly, Paleo

2 Servings, 550 Calories/Serving

20–35 Minutes

Sweet orange and crunchy cabbage perfectly offset the umami-rich sauce in this paleo-friendly, Thai-inspired seafood dinner.

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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.
  • 1 or 2 cloves organic peeled fresh garlic
  • 4 or 5 sprigs organic fresh cilantro
  • 1 organic jalapeño or other fresh chile (optional)
  • Sun Basket chile-lime sauce base (maple syrup - fresh lime juice - fish sauce)
  • 1 organic orange
  • 3 tablespoons roasted cashews
  • 4 or 5 sprigs organic fresh mint
  • Sun Basket slaw dressing base (maple syrup - red wine vinegar - fresh ginger)
  • ½ pound organic shredded red or other cabbage
  • Seafood options:
  • 2 wild Alaskan skin-on salmon fillets (about 5 ounces each)
  • 2 wild Alaskan skinless halibut fillets (about 6 ounces each)
  • 10 ounces wild sea scallops

Make It Leaner

Fish sauce is made by packing fresh anchovies in salt and leaving them to ferment, creating a delicious, funky flavor we can’t get enough of. A common pantry item in Southeast Asia, it’s used much like soy sauce, as a salt-like seasoning. The ancient Romans had their own version known as garum, traditionally made with mackerel.

Nutrition per serving

Calories: 550, Protein: 38g (76% DV), Fiber: 5g (20% DV), Total Fat: 33g (51% DV), Monounsaturated Fat: 19g, Polyunsaturated Fat: 9g, Saturated Fat: 4g (20% DV), Cholesterol: 55mg (18% DV), Sodium: 640mg (27% DV), Carbohydrates: 34g (11% DV), Total Sugars: 15g, Added Sugars: 9g (18% DV).
Contains: Fish (anchovy), Tree Nuts (cashew)

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.


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

Wash produce before use


Make the chile-lime sauce

  • Finely chop, press, or grate enough garlic to measure ½ teaspoon [1 tsp].
  • Coarsely chop the cilantro.
  • If using the jalapeño, remove the stem, ribs, and seeds; thinly slice the jalapeño. Wash your hands after handling.
In a small bowl, stir together the chile-lime sauce base, garlic, cilantro, and as much jalapeño as you like. Season to taste with salt. Let stand while you prepare the rest of the meal.


Make the slaw

  • Using your hands or a sharp knife, peel the orange; working over a medium bowl, cut along both sides of each membrane to release the segments into the bowl. Alternatively, cut the fruit in half crosswise and separate each half into segments. Discard any seeds.
  • Using the bottom of a bowl or cup, lightly crush the cashews.
  • Strip the mint leaves from the stems; coarsely chop the leaves.
To the bowl with the orange, add the slaw dressing base and 2 tablespoons [¼ cup] oil and stir to combine. Add the cashews, mint, and cabbage and toss to coat. Season to taste with salt and pepper. Let stand while you prepare the seafood.


Prep and cook the seafood

For the fish (salmon or halibut):
  • Pat the fish dry with a paper towel; season generously with salt and pepper.
In a large frying pan over medium-high heat, warm 1 tablespoon [2 TBL] oil until hot but not smoking. Working in batches if needed, 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. Add more oil between batches if needed.

For the scallops:
  • Pat the scallops dry with a paper towel; season lightly with salt.
In a large frying pan over high heat, warm 2 teaspoons oil until hot but not smoking. Working in batches if needed, add the scallops and cook without turning until golden brown on one side and starting to turn opaque, 2 to 4 minutes. Turn and continue cooking for about 30 seconds for translucent or 1 to 2 minutes for opaque. Transfer to a plate. Add more oil between batches if needed.


Transfer the seafood and slaw to individual plates. Top the seafood with as much chile-lime sauce as you like and serve any remaining sauce on the side.

Kids Can!

  • Press the garlic (if you have a press).
  • Peel the orange by hand.
  • Crush the cashews.
  • Strip the mint leaves.
  • Assemble the slaw.