Salmon with chimichurri and warm apple-cabbage slaw

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

Salmon with chimichurri and warm apple-cabbage slaw

Soy-Free, Gluten-Free, Paleo, Mediterranean, Lean & Clean, Diabetes-Friendly, Dairy-Free

2 Servings, 560 Calories/Serving

15 Minutes

Apples, cabbage, and fennel seeds join forces for a wonderful autumnal side dish in this speedy pan-roasted fish dish.

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

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.
  • Fish options:
  • 2 wild Alaskan skin-on salmon fillets (about 5 ounces each)
  • 2 wild Alaskan skinless halibut fillets (about 6 ounces each)
  • 2 sustainably farmed rainbow trout fillets (about 6 ounces each)
  • 2 organic Gala or other apples
  • 4 or 5 sprigs organic fresh basil
  • 2 or 3 sprigs organic fresh tarragon
  • 6 ounces organic shredded green or other cabbage
  • 1 teaspoon fennel seeds
  • Sun Basket chimichurri (EVOO - fresh parsley - red wine vinegar - fresh cilantro - fresh garlic - cumin - kosher salt)

Nutrition per serving

Calories: 560, Protein: 35g (70% DV), Fiber: 7g (28% DV), Total Fat: 32g (49% DV), Monounsaturated Fat: 22g, Polyunsaturated Fat: 4.5g, Saturated Fat: 4.5g (23% DV), Cholesterol: 55mg (18% DV), Sodium: 320mg (13% DV), Carbohydrates: 36g (12% DV), Total Sugars: 25g, Added Sugars: 0g (0% DV).

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.

Instructions

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

Wash produce before use

1

Prep and cook the fish

Prep and cook instructions are almost identical for all fish options.
  • 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 to 2 tablespoons oil until hot but not smoking. Working in batches if needed, add the fish (skin side down for the salmon or trout) and cook until lightly browned (and the salmon or trout skin is crisp), 4 to 5 minutes for salmon or halibut, 2 to 4 minutes for trout. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes for salmon or halibut, 1 to 2 minutes for trout. Transfer to a plate. Add more oil between batches if needed. Wipe out the pan.
While the fish cooks, prepare the remaining ingredients.

2

Prep the remaining ingredients; make the apple-cabbage slaw

  • Cut the apples lengthwise into quarters and cut away the cores; cut each quarter lengthwise into ½-inch-thick slices, then crosswise into ½-inch cubes.
  • Strip the basil and 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 apples, cabbage, and fennel seeds, season with salt and pepper, and cook, stirring occasionally, until the cabbage is wilted and the apples are 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 basil and tarragon and serve.
Kids Can!
  • Strip the basil and tarragon leaves.
  • Smear the chimichurri on plates.
  • Garnish with the basil and tarragon.