Salmon with escarole, dates, and apple relish

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

Salmon with escarole, dates, and apple relish

One-Pan Meal

Salmon with escarole, dates, and apple relish

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

2 Servings, 530 Calories/Serving

25–40 Minutes

Dates bring out the subtle sweetness of escarole to complement fish for a paleo dinner that’s great for entertaining.

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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 or 2 cloves organic peeled fresh garlic
  • 1 head organic escarole or other chicory lettuce
  • 1½ ounces Medjool dates (with pits)
  • 1 organic Granny Smith or other apple
  • ¼ cup pitted Kalamata olives
  • 4 or 5 sprigs organic fresh flat-leaf parsley
  • 1 teaspoon sumac
  • 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)
Make It Leaner
Although olive oil provides good fats, it can also quickly bump up the calories. Skipping the oil and using a nonstick frying pan to cook the fish will cut at least 40 calories and 4.5 grams of fat per serving. Use just 2 teaspoons [4 tsp] oil to make the apple relish and save an additional 20 calories and 2.5 grams of fat per serving.
Ingredient IQ
A citrusy spice popular in Middle Eastern cooking, sumac is made from the dried berries of the sumac shrub and is prized for its tartness. We love to use it on anything we might season with a squeeze of lemon.

Nutrition per serving

Calories 530, Total Fat 27g (35% DV), Sat. Fat 3.5g (18% DV), Trans Fat 0g, Cholest. 55mg (18% DV), Sodium 480mg (21% DV), Total Carb. 40g (15% DV), Fiber 12g (43% DV), Total Sugars 24g (Incl. 0g Added Sugars, 0% DV), Protein 37g

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 and cook the escarole

  • Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
  • Trim the root end from the escarole; coarsely chop the leaves.
  • Pull the dates away from their pits; coarsely chop the fruit.
In a large frying pan over medium heat, warm 2 to 3 teaspoons oil until hot but not smoking. Working in batches if needed, stir in the garlic and escarole, season with salt and pepper, and cook until the garlic is fragrant, 1 to 2 minutes.
Add the dates and ¼ cup [½ cup] water and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the escarole is wilted and most of the liquid has evaporated, 8 to 10 minutes. Transfer to a plate and cover to keep warm. Wipe out the pan.
While the escarole cooks, prepare the apple relish.

2

Make the apple relish

  • Peel the apple, if desired. Cut the apple lengthwise into quarters and cut away the core; cut each quarter lengthwise into ¼-inch-thick slices, then crosswise into ¼-inch cubes.
  • Coarsely chop the olives.
  • Strip the parsley leaves from the stems; coarsely chop the leaves.
In a medium bowl, stir together the apple, olives, parsley, sumac, and 1 tablespoon [2 TBL] oil. Season to taste with salt and pepper.

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 generously with salt and pepper, the trout lightly.
In the same pan used for the escarole, warm 2 to 3 teaspoons oil over medium-high heat until hot but not smoking. Working in batches if needed, add the fish (skin side down for the salmon or trout) and cook until lightly browned (and the salmon or trout skin is crisp), 4 to 5 minutes for salmon or halibut, 2 to 4 minutes for trout. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes for salmon or halibut, 1 to 2 minutes for trout. Transfer to a plate. Add more oil between batches if needed.

Serve

Transfer the escarole to individual bowls and top with the fish. Spoon on the apple relish and serve.
Kids Can!
  • Press the garlic (if you have a press).
  • Pull the dates away from their pits.
  • Measure the water for the escarole.
  • Strip the parsley leaves.
  • Stir the apple relish.
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