
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
Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Diabetes-Friendly, Carb-Conscious, <600 Calories, Protein Plus
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.
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
- Sunbasket “creamy” citrus dressing (paleo mayo - orange juice - lemon juice - scallions)
Nutrition per serving
Calories 480, Total Fat 31g (40% DV), Sat. Fat 4g (20% DV), Trans Fat 0g, Cholest. 85mg (28% DV), Sodium 260mg (11% DV), Total Carb. 28g (10% DV), Fiber 5g (18% DV), Total Sugars 21g (Incl. 0g Added Sugars, 0% DV), Protein 32g
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, Sesame.
Instructions
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 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
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
Kids Can!
- Strip the mint leaves.
- Spoon the dressing on the seafood.
- Garnish with the mint.