In order to bring you the best organic produce, some ingredients may differ from those depicted.
King Salmon with chile-lime sauce and citrus-cabbage slaw
Spicy, Paleo, Carb-Conscious, Mediterranean, Dairy-Free, Gluten-Free, Diabetes-Friendly, Soy-Free
2 Servings, 610 Calories/Serving
Melt-in-your-mouth king salmon meets a perfectly balanced blend of sweet, salty, spicy, and sour in our Thai-inspired chile-lime sauce.
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)
- Sunbasket chile-lime sauce base (maple syrup - lime juice - fish sauce)
- 1 organic orange
- 3 tablespoons dry-roasted cashews
- 4 or 5 sprigs organic fresh mint
- Sunbasket slaw dressing base (maple syrup - red wine vinegar - ginger)
- ½ pound organic shredded red or other cabbage
- Seafood options:
- 1 wild Pacific skin-on king salmon fillet (about 10 ounces)
- 2 wild Alaskan skinless halibut fillets (about 6 ounces each)
- 10 ounces wild sea scallops
Calories: 610, Protein: 30g (60% DV), Fiber: 6g (24% DV), Total Fat: 42g (65% DV), Monounsaturated Fat: 17g, Polyunsaturated Fat: 7g, Saturated Fat: 5g (25% DV), Cholesterol: 70mg (23% DV), Sodium: 490mg (20% DV), Carbohydrates: 31g (10% DV), Total Sugars: 12g, 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.
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.
Make the slaw
- Using your hands or a sharp knife, peel the orange. Cut the fruit crosswise into ¼-inch-thick slices or see Chef’s Tip on supreming. 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.
In a medium bowl, stir together the slaw dressing base and 2 tablespoons [¼ cup] oil. Add the orange, cashews, mint, and cabbage and toss to coat. Season to taste with salt and pepper.
Prep and cook the seafood
For salmon or halibut:
- Pat the fish dry with a paper towel (if using king salmon, cut in half crosswise); season generously with salt and pepper.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons 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.
- Rinse and drain the scallops. Pat dry on a paper-towel-lined plate. Season lightly with salt.
In a large frying pan over high heat, warm 2 teaspoons oil until hot but not smoking. 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 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.
- Press the garlic (if you have a press).
- Peel the orange by hand.
- Crush the cashews.
- Strip the mint leaves.
- Assemble the slaw.