Salmon with eggplant paprikash

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

Salmon with eggplant paprikash

Salmon with eggplant paprikash

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Diabetes-Friendly, <600 Calories, Protein Plus

2 Servings, 460 Calories/Serving

20–35 Minutes

Hungary’s popular dish gets big flavor from its namesake spice, sweet paprika. We lighten it up with fish for a fresh and easy paleo meal.

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)
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.
  • 1 organic yellow onion
  • 1 or 2 cloves organic peeled fresh garlic
  • 1 organic Asian eggplant
  • 1½ tablespoons sweet paprika
  • Fish options:
  • 2 wild Alaskan skin-on salmon fillets (about 5 ounces each)
  • 2 wild Alaskan skinless halibut fillets (about 6 ounces each)
  • 2 sustainably raised rainbow trout fillets (about 6 ounces each)
  • 1 cup diced tomatoes
  • 4 or 5 sprigs organic fresh flat-leaf parsley
  • 4 or 5 sprigs organic fresh basil
  • 1 organic lemon
Make It Leaner
Use just 1 tablespoon [2 TBL] oil to cook the paprikash in Step 2 to shave off 60 calories and 7 grams of fat per serving.

Nutrition per serving

Calories 460, Total Fat 20g (26% DV), Sat. Fat 3g (15% DV), Trans Fat 0g, Cholest. 55mg (18% DV), Sodium 190mg (8% DV), Total Carb. 34g (12% DV), Fiber 12g (43% DV), Total Sugars 13g (Incl. 0g Added Sugars, 0% DV), Protein 39g

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

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

Wash produce before use

1

Prep the vegetables

  • Peel and coarsely chop the onion.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
  • Remove the stem from the eggplant; cut the eggplant into 1-inch cubes.

2

Start the eggplant paprikash

In a large frying pan over medium-high heat, warm 2 tablespoons [¼ cup] oil until hot but not smoking. Add the onion and garlic, season with salt, if desired, and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Add the eggplant and paprika and cook, stirring occasionally, until the eggplant is starting to soften, 4 to 5 minutes.
While the eggplant cooks, prepare the fish.

3

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 the salmon or halibut with salt, if desired, and pepper; season the trout lightly with salt.
To the pan with the eggplant, add the tomatoes and 1½ cups [3 cups] water, season with salt, if desired, and pepper, and bring to a boil. Reduce to a simmer, add the fish (skin side down for the salmon or trout), cover, and cook until the vegetables are tender and the fish is opaque and flaky, 6 to 8 minutes for salmon or halibut, 3 to 6 minutes for trout (discard the salmon or trout skin if desired).
When the fish is almost done, prepare the garnishes.

4

Prep the garnishes; finish the dish

  • Strip the parsley and basil leaves from the stems; coarsely chop the leaves, if desired.
  • Cut the lemon into wedges.
Remove the pan from the heat. Season with salt, if desired, and pepper and garnish with the parsley and basil.

Serve

Transfer the fish and eggplant paprikash to individual bowls and serve with the lemon wedges.
Kids Can!
  • Press the garlic (if you have a press).
  • Measure the water for the paprikash.
  • Time the fish.
  • Strip the parsley and basil leaves.
  • Garnish the dish with lemon.

The Heart-Check Certification applies to original recipes only and does not apply when a protein customization is utilized.

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