Salmon with green beans, mint chutney, and artichoke-almond salsa

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

Salmon with green beans, mint chutney, and artichoke-almond salsa

Salmon with green beans, mint chutney, and artichoke-almond salsa

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Pescatarian, Diabetes-Friendly, Carb-Conscious, No Added Sugar, <600 Calories, Protein Plus

2 Servings, 590 Calories/Serving

25–40 Minutes

The secret’s in the sauce for this light and easy salmon dinner. It’s got California flavor by way of India, with mint-cilantro chutney and a bright salsa.

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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.
  • ⅓ cup cooked quartered artichoke hearts
  • ¼ cup dry-roasted almonds
  • 1 organic lime
  • 4 or 5 sprigs organic fresh mint
  • 4 or 5 sprigs organic fresh cilantro
  • 1 teaspoon garam masala
  • 2 organic carrots
  • 6 ounces organic green beans
  • ½ teaspoon ground coriander
  • Fish options:
  • 2 sustainably raised Faroe Islands skinless salmon fillets (about 5 ounces each)
  • 2 wild skin-on snapper fillets (about 6 ounces each)
Ingredient IQ

Garam masala is an Indian spice blend that varies widely from cook to cook. Meaning “hot,” garam refers to a combination of spices thought to have a warming effect on the body, including cardamom, cinnamon, black pepper, cumin, nutmeg, and/or cloves.

Grill It

Prepare a medium-hot fire in a grill. Set the fish on the grill directly over the heat (skin side down for the skin-on salmon or snapper) and cook, turning once, until the fish is opaque and flaky (and the salmon or snapper skin is crisp), about 5 minutes per side.

Nutrition per serving

Calories 590, Total Fat 41g (53% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 65mg (22% DV), Sodium 260mg (11% DV), Total Carb. 27g (10% DV), Fiber 10g (36% DV), Total Sugars 9g (Incl. 0g Added Sugars, 0% DV), Protein 32g
Contains: Tree Nuts (almond)

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

Make the artichoke-almond salsa

  • FFinely chop the artichokes.
  • Coarsely chop the almonds.
  • Juice the lime (the juice will be divided between the salsa and the chutney).
In a medium bowl, stir together the artichokes, almonds, 1 teaspoon [2 tsp] lime juice, and 1 teaspoon [2 tsp] oil. Season to taste with salt and pepper.

2

Make the mint chutney

  • Strip the mint leaves from the stems, coarsely chop the leaves.
  • Coarsely chop the cilantro; set aside half for garnish.
In a small bowl, stir together the mint, garam masala, 1 tablespoon [2 TBL] lime juice, 1 tablespoon [2 TBL] oil, and half the cilantro. Season to taste with salt and pepper.

3

Prep and cook the carrots and green beans

  • Scrub or peel the carrots and trim the ends; cut the carrots on the diagonal into ¼-inch-thick slices.
  • Trim the stem ends from the green beans if needed; cut the beans on the diagonal into 2-inch lengths.
In a large frying pan over medium heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the carrots, season with salt and pepper, and cook, stirring occasionally, until just starting to soften, 2 to 4 minutes. Add the green beans, season with salt and pepper, and cook, stirring occasionally, until the vegetables are just tender, 2 to 3 minutes. Stir in the coriander and cook until fragrant, about 30 seconds. Remove from the heat and season to taste with salt and pepper. Transfer the vegetables to a plate. Do not clean the pan.
While the vegetables cook, prepare the fish.

4

Prep and cook the fish

  • Pat the fish dry with a paper towel; season the fish generously with salt and pepper.

In the same pan used for the vegetables, if dry, add 2 to 3 teaspoons oil. Warm over medium-high heat until hot but not smoking. Add the fish (skin side down for snapper) and cook until lightly browned (and the snapper skin is crisp), 4 to 5 minutes for snapper and 3 to 5 minutes for salmon. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes for snapper and 1 to 2 minutes for salmon. 

Serve

Transfer the carrots and green beans to individual plates and top with the fish. Dollop with the mint chutney and artichoke-almond salsa, garnish with the remaining cilantro, and serve.
Kids Can!
  • Juice the lime; measure the lime juice.
  • Stir the salsa and chutney.
  • Scrub the carrots.
  • Garnish with the chutney and salsa.
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