In order to bring you the best organic produce, some ingredients may differ from those depicted.
King salmon with farro-beet salad and citrusy walnut gremolata
Dairy-Free, Soy-Free, Mediterranean, Pescatarian, No Added Sugar, Protein Plus
2 Servings, 780 Calories/Serving
Toothy farro, crimson beets, and peppery arugula create a colorful salad for seared king salmon—a delicious way to eat the colors of the rainbow.
In your bag
- ¾ cup farro
- ¼ cup walnuts
- 1 organic lemon
- 4 or 5 sprigs organic fresh flat-leaf parsley
- 2 or 3 sprigs organic fresh tarragon
- Fish options:
- 1 wild Pacific skin-on king salmon fillet (about 10 ounces)
- 2 wild Alaskan skinless halibut fillets (about 6 ounces each)
- 2 sustainably raised skin-on barramundi fillets (about 6 ounces each)
- ½ pound peeled roasted beets
- 3 ounces organic baby arugula or other leafy greens
- Sunbasket “creamy” mustard vinaigrette (whole grain mustard - onion - extra virgin olive oil - Dijon mustard - apple cider vinegar - kosher salt)
Calories 780, Total Fat 45g (58% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 70mg (23% DV), Sodium 550mg (24% DV), Total Carb. 53g (19% DV), Fiber 13g (46% DV), Total Sugars 11g (Incl. 0g Added Sugars, 0% DV), Protein 40g
Contains: Tree Nuts (walnut), Wheat
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.
Wash produce before use
Cook the farro
In a medium sauce pot, combine the farro and 2¼ cups [4½ cups] lightly salted water. Bring to a boil, reduce to a simmer, and cook until the grains are tender, 12 to 15 minutes. Drain, return to the pot, and set aside. Meanwhile, start preparing the rest of the meal.
Make the citrusy walnut gremolata
- Coarsely chop the walnuts.
- Zest the lemon. Cut the lemon into wedges for garnish. [Zest both lemons; cut 1 lemon into wedges. Save the remaining zested lemon for another use.]
- Strip the parsley and tarragon leaves from the stems; coarsely chop the leaves.
In a small bowl, stir together the walnuts, lemon zest, parsley, tarragon, and 2 teaspoons [1 TBL] oil; season to taste with salt and pepper.
Prep and cook the fish
- Pat the fish dry with a paper towel (if using king salmon, cut in half crosswise); season lightly with salt and pepper.
In a large frying pan over medium-high heat, warm 1 tablespoon [2 TBL] oil until hot but not smoking.
Add the fish, skin side down, and cook until the skin is crisp, 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 1 to 2 minutes.
Add the fish and cook until lightly browned on the bottom side, 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes.
Add the fish, skin side down, and cook until the skin is crisp, 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 3 minutes
Transfer to a plate. While the fish is cooking, prepare the farro salad.
Make the farro-beet salad
- Cut a small corner from the beet packaging and drain off any excess liquid; cut the beets in half, then into ¼-inch-thick half-moons.
In a large bowl, stir together the farro, beets, arugula, and “creamy” mustard vinaigrette; season to taste with salt and pepper.
Transfer the farro salad to individual bowls and top with the fish. Spoon on the gremolata and serve with the lemon wedges.
- Measure the water for the farro.
- Strip the parsley and tarragon leaves.
- Stir the gremolata.
- Assemble the farro-beet salad.
- Spoon on the gremolata.