In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Salmon with chimichurri and warm apple-cabbage slaw
Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Pescatarian, Diabetes-Friendly, Carb-Conscious, No Added Sugar, <600 Calories, Protein Plus
2 Servings, 600 Calories/Serving
15 Minutes
Apples, cabbage, and fennel seeds join forces for a wonderful side dish in this speedy pan-roasted fish dish.
In your bag
- Fish options:
- 2 sustainably raised Chilean salmon fillets (about 5 ounces each)
- 2 wild snapper fillets (about 6 ounces each)
- 1 organic Fuji or other apple
- 1 wedge organic green or other cabbage (about 10 ounces)
- 2 or 3 sprigs organic fresh tarragon
- 1 teaspoon fennel seeds
- Sunbasket chimichurri (extra virgin olive oil - parsley - red wine vinegar - cilantro - garlic - cumin - kosher salt)
Nutrition per serving
Calories 600, Total Fat 42g (54% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 40mg (13% DV), Sodium 210mg (9% DV), Total Carb. 29g (11% DV), Fiber 5g (18% DV), Total Sugars 21g (Incl. 0g Added Sugars, 0% DV), Protein 26g
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.
Instructions
Wash produce before use
1
Prep and cook the fish
- Pat the fish dry with a paper towel; season the salmon or halibut generously with salt and pepper, the trout lightly.
In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the fish, skin side down, and cook until lightly browned and the skin is crisp, 3 to 5 minutes for salmon and 4 to 5 minutes for snapper. Turn and cook until the flesh is opaque and flaky, 1 to 2 minutes for salmon and 2 to 4 minutes for snapper. Transfer to a plate. Wipe out the pan.
While the fish is cooking, prepare the remaining ingredients.
2
Prep the remaining ingredients; make the apple-cabbage slaw
- Core and cut the apple into ½-inch cubes.
- Cut away any core from the cabbage; coarsely chop the cabbage.
- Strip the tarragon leaves from the stems; coarsely chop the leaves for garnish.
In the same pan used for the fish, warm 2 to 3 teaspoons oil over medium-high heat until hot but not smoking. Add the apple, cabbage, and fennel seeds, season with salt and pepper, and cook, stirring occasionally, until the cabbage is wilted and the apple is warmed through, 2 to 3 minutes. Remove from the heat and season to taste with salt and pepper.
Serve
Smear the chimichurri onto individual plates, top with the fish, and spoon the warm apple-cabbage slaw alongside. Garnish with the tarragon and serve.
Kids Can!
- Strip the tarragon leaves.
- Smear the chimichurri on plates.
- Garnish with the tarragon.