Salmon with cilantro-lime sauce and pear-cashew salad

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

Salmon with cilantro-lime sauce and pear-cashew salad

Salmon with cilantro-lime sauce and pear-cashew salad

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

2 Servings, 420 Calories/Serving

20 Minutes

A tropical-inspired take on Waldorf salad provides a refreshing contrast for lean seafood in this one-pan paleo dinner.

The Heart-Check Certification indicates the recipe meets the American Heart Association®’s nutrition requirements. To remain at or under the maximum 600mg sodium per serving, use no more than ⅓ teaspoon salt to season this recipe. We also recommend using the lower amounts of oil suggested for preparation.

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)
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
  • 8 to 10 sprigs organic fresh cilantro
  • 1 organic lime
  • Seafood options:
  • 2 wild Alaskan skin-on salmon fillets (about 5 ounces each)
  • 2 sustainably raised rainbow trout fillets (about 6 ounces each)
  • 10 ounces wild sea scallops
  • 1 or 2 organic celery ribs (about 2 ounces total)
  • 2 organic Asian or other pears
  • 3 organic scallions
  • ½ ounce roasted cashews
  • 2 tablespoons coconut vinegar

Nutrition per serving

Calories 420, Total Fat 23g (29% DV), Sat. Fat 3.5g (18% DV), Trans Fat 0g, Cholest. 55mg (18% DV), Sodium 160mg (7% DV), Total Carb. 23g (8% DV), Fiber 7g (25% DV), Total Sugars 11g (Incl. 0g Added Sugars, 0% DV), Protein 35g
Contains: 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.

Instructions

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

Wash produce before use

1

Make the cilantro-lime sauce

  • Finely chop, press, or grate enough garlic to measure ½ teaspoon [1 tsp].
  • Finely chop half the cilantro; coarsely chop the remaining half for the salad.
  • Zest and juice the lime, keeping the zest and juice separate.
In a small bowl, stir together the garlic, finely chopped cilantro, lime zest, 1 tablespoon [2 TBL] lime juice, and 1 teaspoon [2 tsp] oil. Season with salt, if desired, and pepper. Let stand while you prepare the rest of the meal.

2

Prep and cook the seafood

For the fish (salmon or trout):
  • Pat the fish dry with a paper towel; season with salt, if desired, and pepper.
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, and cook until lightly browned and the skin is crisp, 4 to 5 minutes for salmon, 2 to 4 minutes for trout. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes for salmon, 1 to 2 minutes for trout. Transfer to a plate. Add more oil between batches if needed.
While the fish cooks, prepare the salad.

For the scallops:
  • Pat the scallops dry with a paper towel; season lightly with salt.
In a large frying pan over high heat, warm 1 to 2 tablespoons 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.
While the scallops cook, prepare the salad.

3

Make the salad

  • Trim the ends from the celery; thinly slice the celery on the diagonal.
  • Cut the pears lengthwise into quarters and cut away the core; thinly slice the fruit.
  • Trim the root ends from the scallions; thinly slice the scallions on the diagonal.
In a large bowl, stir together the celery, pears, scallions, cashews, coconut vinegar, remaining cilantro, and 2 teaspoons [4 tsp] oil. Season with salt, if desired, and pepper.

Serve

Transfer the fish and salad to individual plates. Top the fish with the cilantro-lime sauce and serve.
Kids Can!
  • Press the garlic (if you have a press).
  • Juice the lime.
  • Stir together the cilantro-lime sauce.
  • Stir together the salad.

The Heart-Check Certification applies to original recipes only and does not apply when a protein customization is utilized.