Salmon with “creamy” citrus dressing and stone fruit salad

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

Salmon with “creamy” citrus dressing and stone fruit salad

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

2 Servings, 480 Calories/Serving

20 Minutes

A caramelized, quick-charred stone fruit salad makes for a summery side dish alongside omega-3-rich salmon.

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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.
  • 2 organic peaches or other stone fruit
  • 2 or 3 organic radishes (about 2 ounces total)
  • 6 organic scallions
  • 4 or 5 sprigs organic fresh mint
  • Seafood options:
  • 2 wild Alaskan skin-on salmon fillets (about 5 ounces each)
  • 2 wild Alaskan skinless halibut fillets (about 6 ounces each)
  • 10 ounces wild sea scallops
  • Sun Basket “creamy” citrus dressing (paleo mayo - orange juice - lemon juice - scallions)

Grill It

For the salmon or halibut:
Prepare a medium-hot fire in a grill. Set the fish on the grill directly over the heat (skin side down for the salmon) and cook, turning once, until the fish is opaque and flaky (and the salmon skin is crisp), about 5 minutes per side.

For the scallops:
Prepare a medium-hot fire in a grill. Meanwhile, soak wooden skewers in water for 10 minutes, then thread the scallops onto the skewers, making sure the flat sides are facing the same way. Set the scallops on the grill directly over the heat and cook, turning once, until lightly charred and just opaque within, 2 to 5 minutes per side.

Nutrition per serving

Calories: 480, Protein: 32g (64% DV), Fiber: 5g (20% DV), Total Fat: 31g (48% DV), Monounsaturated Fat: 9g, Polyunsaturated Fat: 2.5g, Saturated Fat: 4g (20% DV), Cholesterol: 85mg (28% DV), Sodium: 260mg (11% DV), Carbohydrates: 28g (9% DV), Total Sugars: 21g, Added Sugars: 0g (0% DV).
Contains: Eggs

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 the salad ingredients

  • Cut the peaches in half and remove the pits.
  • Cut the radishes lengthwise into quarters.
  • Trim the root ends from the scallions; cut the scallions on the diagonal into 2-inch pieces.
  • Strip the mint leaves from the stems; coarsely chop the leaves for garnish.

2

Cook and assemble the stone fruit salad

In a dry large frying pan over high heat, add the peaches, cut sides down, and cook without turning until lightly browned, 3 to 5 minutes. Transfer to a cutting board to cool slightly. Cut the peach halves into ½-inch-thick wedges.
In the same pan over high heat, warm 1 teaspoon oil until hot but not smoking. Add the radishes and scallions and cook, stirring occasionally, until lightly charred and just softened, 3 to 5 minutes. Transfer to a medium bowl to cool slightly. Add the peaches and season to taste with salt and pepper. Wipe out the pan.
While the salad cooks, prepare the seafood.

3

Prep and cook the seafood

For the salmon or halibut:
Pat the fish dry with a paper towel; season generously with salt and pepper. In the same pan used for the salad, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Add the fish (skin side down for the salmon) and cook until lightly browned (and the salmon skin is crisp), 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes. Transfer to a plate.

For the scallops:
Pat the scallops dry with a paper towel; season lightly with salt. In the same pan used for the salad, warm 2 to 3 teaspoons oil over high heat 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.

Serve

Transfer the seafood and stone fruit salad to individual plates. Top the seafood with as much “creamy” citrus dressing as you like and garnish the seafood and salad with the mint. Serve any remaining dressing on the side.

Kids Can!

  • Strip the mint leaves.
  • Spoon the dressing on the seafood.
  • Garnish with the mint.