Salmon with Dijon sauce, blistered green beans, and quinoa

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

Instructions

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

Wash produce before use

Cook the quinoa

Rinse the quinoa.
Zest the lemon and juice half, keeping the zest and juice separate. Set aside the juice for the Dijon sauce. Cut half into wedges for garnish. [Zest and juice 1 lemon; cut 1 lemon into wedges.]
Strip the parsley leaves from the stems; coarsely chop the leaves. Set aside half for garnish.

In a small sauce pot, combine the quinoa and 1 cup [2 cups] water. Bring to a boil, reduce to a simmer, cover, and cook until the quinoa is tender and the water is absorbed, 15 to 20 minutes. Fluff with a fork. Add the lemon zest and half the parsley and toss to combine. Season to taste with salt and pepper. Cover and keep warm.
While the quinoa cooks, prepare the fish.

Prep and cook the fish

Prep and cook instructions are almost identical for all fish options.

Pat the fish dry with a paper towel; season generously with salt and pepper.

In a large frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the fish (skin side down for the skin-on salmon or snapper) and cook until lightly browned (and the salmon or snapper skin is crisp), 4 to 5 minutes for skin-on salmon or snapper and 3 to 5 minutes for skinless salmon. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes for skin-on salmon or snapper and 1 to 2 minutes for skinless salmon. Transfer to a plate, cover, and keep warm. Wipe out the pan.
While the fish cooks, prepare the green beans and garlic.

Prep and cook the green beans

Trim the stem ends from the green beans if needed.
Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].

In the same pan used for the fish, warm 1 to 2 teaspoons oil over medium-high heat until hot but not smoking. Add the green beans, season with salt and pepper, and cook without stirring until starting to blister on one side, 1 to 2 minutes. Using tongs or a spatula, flip the beans and cook until blistered slightly on the other side, 1 to 2 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Remove from the heat and season to taste with salt and pepper.

Make the Dijon sauce

In a small sauce pot over medium heat, stir or whisk together the Dijon sauce base, coconut milk, and 1 teaspoon [2 tsp] lemon juice and cook, stirring or whisking constantly, until heated through and thickened slightly, 2 to 3 minutes. Remove from the heat and season to taste with salt and pepper.

Serve

Transfer the green beans and quinoa to individual plates. Top the quinoa with the fish and spoon over as much Dijon sauce as you like. Garnish with the lemon wedges and remaining parsley and serve any remaining Dijon sauce on the side.

Kids Can!

Rinse the quinoa.
Juice the lemon.
Strip the parsley leaves.
Press the garlic (if you have a press).
Garnish with the lemon wedges and parsley.

Salmon with Dijon sauce, blistered green beans, and quinoa

Name: Salmon with Dijon sauce, blistered green beans, and quinoa
Cook time: 20 min
Yield: 2
Ingredients: ½ cup rainbow quinoa; 1 organic lemon; 4 or 5 sprigs organic fresh flat-leaf parsley; Fish options:; 2 wild Alaskan skin-on salmon fillets (about 5 ounces each); 2 sustainably raised Faroe Islands skinless salmon fillets (about 5 ounces each); 2 wild skin-on snapper fillets (about 6 ounces each); 6 ounces organic green beans; 1 or 2 cloves organic peeled fresh garlic; Sunbasket Dijon sauce base (Dijon mustard - cornichons - capers - dried dill); ¼ cup coconut milk

Gluten-Free Friendly, Dairy-Free, Soy-Free, Mediterranean, Carb-Conscious, <600 Calories, Protein Plus

2 Servings, 510 Calories/Serving

20–35 Minutes

A lemony mustard sauce takes this dinner-party-worthy seafood dish, complete with high-protein quinoa and fiber-packed green beans, to the next level.

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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.

½ cup rainbow quinoa
1 organic lemon
4 or 5 sprigs organic fresh flat-leaf parsley
Fish options:
2 wild Alaskan skin-on salmon fillets (about 5 ounces each)
2 sustainably raised Faroe Islands skinless salmon fillets (about 5 ounces each)
2 wild skin-on snapper fillets (about 6 ounces each)
6 ounces organic green beans
1 or 2 cloves organic peeled fresh garlic
Sunbasket Dijon sauce base (Dijon mustard - cornichons - capers - dried dill)
¼ cup coconut milk

Chef's Tip

It’s common to trim both ends from green beans but not necessary. Chef Justine saves time (and food waste) by trimming only the tough ends where the beans are snapped off from the stalk. The tapered tips are tender enough to eat.

Nutrition per serving

Calories 510, Total Fat 22g (28% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 65mg (22% DV), Sodium 340mg (15% DV), Total Carb. 41g (15% DV), Fiber 7g (25% DV), Total Sugars 5g (Incl. 0g Added Sugars, 0% DV), Protein 39g
Contains: Tree Nuts (coconut)

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.