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Salmon with snap peas, carrots, and red pepper–almond salsa

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

One-Pan Meal

Salmon with snap peas, carrots, and red pepper–almond salsa

Gluten-Free, Dairy-Free, Soy-Free, Lean & Clean

2 Servings, 580 Calories/Serving

25 – 40 Minutes

The secret’s in the sauce for this easy, gluten-free 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)
Sun Basket 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 organic cucumber
  • 1 ounce roasted red peppers
  • 3 tablespoons roasted almonds
  • 1 organic lime
  • Sun Basket mint-cilantro chutney base (EVOO - fresh mint - fresh garlic - fresh cilantro - fresh ginger - garam masala)
  • 1 or 2 organic carrots (about 6 ounces total)
  • ¼ pound organic sugar snap or snow peas (see Market Watch note)
  • ½ teaspoon ground coriander
  • Seafood options:
  • 2 wild Alaskan skin-on salmon fillets (about 5 ounces each)
  • 2 wild Alaskan skinless halibut fillets (about 6 ounces each)
  • 10 ounces wild sea scallops

Make It Leaner

Skip the oil in the salsa to slash 60 calories and 7 grams of fat per serving. Use only half the chutney and you’ll save an additional 75 calories and 7 grams of fat per serving. The next day, you can add a splash more lime juice or some cider vinegar to the remaining chutney and toss it with a green salad.

Market Watch
Because organic sugar snap or snow peas can be in short supply, you may receive organic green beans in your bag instead. If so, trim the stem ends from the green beans and cut the beans into 2-inch lengths. Follow the remaining instructions as written for the sugar snap peas.

Nutrition per serving

Calories: 580, Protein: 41g (82% DV), Fiber: 8g (32% DV), Total Fat: 39g (60% DV), Monounsaturated Fat: 27g, Polyunsaturated Fat: 6g, Saturated Fat: 5g (25% DV), Cholesterol: 55mg (18% DV), Sodium: 210mg (9% DV), Carbohydrates: 21g (7% DV), Total Sugars: 7g, Added Sugars: 0g (0% DV).
Contains: Fish, Tree Nuts

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.

Instructions

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

Wash produce before use

1

Make the red pepper–almond salsa

  • Peel the cucumber, if desired, and trim the ends; cut the cucumber in half lengthwise. Cut the halves lengthwise into ¼-inch-thick slices, the slices crosswise into enough ¼-inch pieces to measure 3 cups [6 cups].
  • Scrape off any seeds from the roasted red peppers; finely chop the peppers.
  • Coarsely chop the almonds.
  • Juice the lime; set aside 1 tablespoon [2 TBL] lime juice for the chutney.
In a medium bowl, stir together the cucumber, red peppers, almonds, 1 tablespoon [2 TBL] lime juice, and 1 tablespoon [2 TBL] oil. Season to taste with salt and pepper.

2

Make the mint-cilantro chutney

In a small bowl, stir together the mint-cilantro chutney base and remaining lime juice. Season to taste with salt and pepper.

3

Prep and cook the carrots and snap peas

  • Scrub or peel the carrots and trim the ends; cut the carrots on the diagonal into ¼-inch-thick slices.
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 sugar snap peas, season with salt and pepper, and cook, stirring occasionally, until the carrots and snap peas 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 seafood.

4

Prep and cook the seafood

For the fish (salmon or halibut):
  • Pat the fish dry with a paper towel; season 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. Working in batches if needed, 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. Transfer to a plate. Add more oil between batches if needed.

For the scallops:
  • Pat the scallops dry with a paper towel; season lightly with salt.
In the same pan used for the vegetables, if dry, add 2 to 3 teaspoons oil. Warm over high heat until hot but not smoking. Working in batches if needed, add the scallops and cook without turning until golden brown on one side and starting to turn opaque, 2 to 4 minutes. Turn and continue cooking for about 30 seconds for translucent or 1 to 2 minutes for opaque. Transfer to a plate. Add more oil between batches if needed.

5

Serve

Transfer the carrots and snap peas to individual plates and top with the seafood. Dollop the vegetables and seafood with the chutney. Top with the salsa and serve.

Kids Can!

  • Measure the cucumber.
  • Juice the lime.
  • Stir the salsa and the chutney.

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