In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Salmon with cilantro-lime sauce and pear-cashew salad
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, 530 Calories/Serving
20 Minutes
A tropical-inspired take on Waldorf salad provides a refreshing contrast for lean seafood in this one-pan dinner.
In your bag
- 1 or 2 cloves organic peeled fresh garlic
- 8 to 10 sprigs organic fresh cilantro
- 1 organic lime
- Seafood options:
- 2 sustainably raised Chilean skin-on salmon fillets (about 5 ounces each)
- 10 ounces wild sea scallops
- 1 or 2 organic celery ribs (about 2 ounces total)
- 2 organic green or other pears
- 3 organic scallions
- ½ ounce roasted cashews
- 2 tablespoons rice vinegar
Nutrition per serving
Calories 530, Total Fat 35g (45% DV), Sat. Fat 4g (20% DV), Trans Fat 0g, Cholest. 75mg (25% DV), Sodium 70mg (3% DV), Total Carb. 31g (11% DV), Fiber 7g (25% DV), Total Sugars 15g (Incl. 0g Added Sugars, 0% DV), Protein 25g
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
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 to taste with salt and pepper. Let stand while you prepare the rest of the meal.
2
Prep and cook the seafood
Salmon:
- Pat the salmon dry with a paper towel; season lightly with salt and pepper.
In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the salmon, skin-side down, and cook until lightly browned and the skin is crisped, 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 3 minutes. Transfer to a plate.
Scallops:
- Pat the scallops dry with a paper towel; season lightly with salt.
In a large frying pan over high heat, warm 1 tablespoon 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 to a plate.
While the seafood is cooking, 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, toss together the celery, pears, scallions, cashews, remaining lime juice, remaining cilantro, 1 tablespoon [2 TBL] rice vinegar, and 2 teaspoons [4 tsp] oil. Season to taste with salt and pepper.
Serve
Kids Can!
- Press the garlic (if you have a press).
- Juice the lime.
- Stir together the cilantro-lime sauce.
- Stir together the salad.