Salmon with escarole, dates, and orange-almond relish

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

Great for Entertaining

Salmon with escarole, dates, and orange-almond relish

Gluten-Free, Dairy-Free, Soy-Free, Paleo

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.

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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 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, Total Fat 31g (40% DV), Sat. Fat 3.5g (18% DV), Trans Fat 0g, Cholest. 55mg (18% DV), Sodium 480mg (21% DV), Total Carb. 46g (17% DV), Fiber 14g (50% DV), Total Sugars 29g (Incl. 0g Added Sugars, 0% DV), Protein 42g
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

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

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.
In a large frying pan over medium heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the shallots and garlic, season with salt, and cook, stirring often, until softened, 2 to 3 minutes.
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.
To the bowl with the orange zest and segments, add the olives, almonds, parsley, sumac, and 1 tablespoon oil, if desired, and stir to combine. Season to taste with salt and pepper.

3

Prep and cook the fish

Prep and cook instructions are almost identical for both fish options.
  • Pat the fish dry with a paper towel; season generously with salt and pepper.
In the same pan used for the escarole, warm 2 to 3 teaspoons 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.

Serve

Transfer the escarole mixture to individual plates. Top with the fish, spoon the orange-almond relish on top, and serve.