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

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

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.

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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.
  • 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

Make It Leaner

In Step 2, skip the oil and cook the seafood in a dry nonstick frying pan to slash about 60 calories and 7 grams of fat per serving.

Nutrition per serving

Calories: 420, Protein: 35g (70% DV), Fiber: 7g (28% DV), Total Fat: 23g (35% DV), Monounsaturated Fat: 15g, Polyunsaturated Fat: 3.5g, Saturated Fat: 3.5g (18% DV), Cholesterol: 55mg (18% DV), Sodium: 160mg (7% DV), Carbohydrates: 23g (8% DV), Total Sugars: 11g, Added Sugars: 0g (0% DV).
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.

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.