In order to bring you the best organic produce, some ingredients may differ from those depicted.
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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, 600 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.
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 Chilean salmon fillets (about 5 ounces each)
- 2 wild snapper fillets (about 6 ounces each)
Nutrition per serving
Calories 600, Total Fat 43g (55% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 40mg (13% DV), Sodium 240mg (10% DV), Total Carb. 27g (10% DV), Fiber 10g (36% DV), Total Sugars 9g (Incl. 0g Added Sugars, 0% DV), Protein 33g
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
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).
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.
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 are cooking, 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, and cook until lightly browned and the skin is crisp, 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes.
Serve
Kids Can!
- Juice the lime; measure the lime juice.
- Stir the salsa and chutney.
- Scrub the carrots.
- Garnish with the chutney and salsa.