
In order to bring you the best organic produce, some ingredients may differ from those depicted.
Salmon with escarole, dates, and orange-almond relish
Soy-Free, Paleo, Dairy-Free, Gluten-Free
2 Servings, 610 Calories/Serving
25–35 Minutes
Dates bring out the subtle sweetness of escarole to complement wild salmon or halibut for a paleo dinner that’s great for entertaining.
In your bag
- 1 or 2 shallots
- 1 or 2 cloves peeled fresh garlic
- 2 or 3 dates (with pits)
- 1 head escarole
- 1 orange
- ¼ cup pitted Kalamata olives
- ¼ cup roasted almonds
- 3 or 4 sprigs 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 5 ounces each)
Nutrition per serving
Calories: 610, Protein: 42g (84% DV), Fiber: 14g (56% DV), Total Fat: 31g (48% DV), Monounsaturated Fat: 41g, Polyunsaturated Fat: 9g, Saturated Fat: 3.5g (18% DV), Cholesterol: 55mg (18% DV), Sodium: 480mg (20% DV), Carbohydrates: 46g (15% DV), Total Sugars: 29g, Added Sugars: 0g (0% DV).
Contains:
Fish, Tree Nuts
Sodium does not include pantry salt; for reference, ¼ teaspoon kosher salt added to the recipe averages 240mg per serving, or 10% DV). Not a significant source of trans fat.
Instructions
Wash produce before use
1
Prep and cook the escarole
- Peel and thinly slice the shallots.
- Finely chop, press, or grate enough garlic to measure 1 teaspoon.
- Pull the dates away from their pits; coarsely chop the fruit.
- Trim the root end from the escarole; coarsely chop the leaves.
Add the dates, escarole, and ¼ cup water and season with salt. 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 orange-almond relish.
2
Make the orange-almond relish
- Zest the orange into a medium bowl. Using your hands or a sharp knife, peel the orange; working over the bowl, cut between the membranes to release the segments into the bowl. Alternatively, cut the fruit in half lengthwise and then coarsely chop. Discard any seeds.
- Coarsely chop the olives.
- Coarsely chop the olives.
- Strip the parsley leaves from the stems; coarsely chop the leaves.
3
Prep and cook the fish
- Pat the fish dry with a paper towel; season generously with salt and pepper.
Serve