King 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.

King Salmon with chile-lime sauce and citrus-cabbage slaw

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King Salmon with chile-lime sauce and citrus-cabbage slaw

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Pescatarian, Diabetes-Friendly, Carb-Conscious, <600 Calories, Protein Plus

2 Servings, 600 Calories/Serving

20–35 Minutes

Melt-in-your-mouth king salmon meets a perfectly balanced blend of sweet, salty, spicy, and sour in our Thai-inspired chile-lime sauce. 

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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.
  • 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

Nutrition per serving

Calories 600, Total Fat 42g (54% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 70mg (23% DV), Sodium 470mg (20% DV), Total Carb. 29g (11% DV), Fiber 5g (18% DV), Total Sugars 10g (Incl. 9g Added Sugars, 18% DV), Protein 29g
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, Sesame.


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.


Make the slaw

  • Using your hands or a sharp knife, peel the orange. Cut the fruit lengthwise into quarters, then crosswise into ¼-inch-thick slices. 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 and halibut: 

  • 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. 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. 


For scallops: 

  • 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 1 to 2 tablespoons 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.

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.