Salmon with pistachio-herb dressing and warm potato-leek salad

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

Chef's Table

Delight in our limited-edition Chef's Table recipes, designed with extra-luxe ingredients and innovative flavor combinations. It's a meal worth getting dressed up for - even at home.
Additional charges apply.

Salmon with pistachio-herb dressing and warm potato-leek salad

Carb-Conscious, Dairy-Free, Gluten-Free, Soy-Free, Mediterranean

2 Servings, 700 Calories/Serving

25–40 Minutes

Rich salmon paired with an herby pistachio dressing and savory potato-leek salad? Turns out heaven is a place on earth, and it’s wherever you’re eating this dish. 

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

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.
  • ½ pound organic gold or red new potatoes
  • 1 organic leek
  • ¼ pound organic green beans
  • Sunbasket “creamy” mustard vinaigrette (whole grain mustard - onion - extra virgin olive oil - Dijon mustard - apple cider vinegar - kosher salt)
  • 3 tablespoons dry-roasted pistachios
  • 1 ounce caper berries
  • 4 or 5 sprigs organic fresh dill
  • 4 or 5 sprigs organic fresh flat-leaf parsley
  • Seafood options:
  • 2 sustainably raised Faroe Islands skinless salmon fillets (about 5 ounces each)
  • 2 wild skin-on snapper fillets (about 6 ounces each)
  • 10 ounces wild sea scallops

Nutrition per serving

Calories: 700, Protein: 28g (56% DV), Fiber: 5g (20% DV), Total Fat: 50g (77% DV), Monounsaturated Fat: 29g, Polyunsaturated Fat: 10g, Saturated Fat: 8g (40% DV), Cholesterol: 65mg (22% DV), Sodium: 740mg (31% DV), Carbohydrates: 36g (12% DV), Total Sugars: 5g, Added Sugars: 0g (0% DV).
Contains: Tree Nuts (pistachio)

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 potato-leek salad

  • Scrub or peel the potatoes. Cut the potatoes into ½-inch pieces.
  • Trim the root ends from the leek; cut the leek in half lengthwise, then crosswise into ¼-inch-thick half-moons. Soak the half-moons in a medium bowl of cold water, stirring occasionally to loosen any dirt, and allow the dirt to settle at the bottom. Skim the leek from the surface of the water.
  • Trim the stem ends from the green beans if needed; cut the beans into ½-inch lengths. 

In a large sauce pot, add the potatoes and leek and enough generously salted water to cover by 2 inches. Bring to a boil, reduce to a simmer, and cook until tender, 5 to 7 minutes, adding the green beans during the last 2 minutes of cooking. Drain and transfer to a large bowl. Stir in half the “creamy” mustard vinaigrette, adding more if desired, and season to taste with salt and pepper. While the vegetables are cooking, prepare the pistachio-herb dressing.

2

Make the pistachio-herb dressing

  • Finely chop the pistachios.
  • Remove the stems from the caper berries; coarsely chop the berries.
  • Coarsely chop the dill.
  • Strip the parsley leaves from the stems; coarsely chop the leaves.

In a small bowl, stir together the pistachios, caper berries, dill, parsley, and 3 tablespoons [6 TBL] oil; season to taste with salt and pepper.

3

Prep and cook the seafood

For fish:

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

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the fish (skin side down for the snapper) and cook until lightly browned (and the snapper skin is crisp), 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes.

 

For scallops:

  • Rinse and drain the scallops. Pat dry on a paper-towel-lined plate. Season lightly with salt.

In a large frying pan over high heat, warm 2 to 3 teaspoons oil until hot but not smoking. 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.

Serve

Transfer the seafood and potato-leek salad to individual plates. Top the seafood with the pistachio-herb dressing and serve any remaining mustard vinaigrette on the side.

Kids Can!
  • Scrub the potatoes.
  • Soak and skim the leek.
  • Stir the potato-leek salad with the mustard vinaigrette.
  • Strip the parsley leaves.
  • Stir the pistachio-herb dressing.