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.

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

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

2 Servings, 650 Calories/Serving

25–40 Minutes

Sure enough, salmon and pistachios are a match made in heaven. In this recipe, we slather rich Faroe Islands salmon with an herby pistachio dressing for a tangy, delightful contrast. 

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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.
  • 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
Ingredient IQ

What’s up with caper berries? First off, these delicious berries taste like capers but are bigger, brighter, and juicier. Capers and caper berries both come from the same caper bush, but capers are the tiny green edible buds and the berries are the fruit. 

Nutrition per serving

Calories 650, Total Fat 44g (56% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 65mg (22% DV), Sodium 800mg (35% DV), Total Carb. 37g (13% DV), Fiber 6g (21% DV), Total Sugars 5g (Incl. 0g Added Sugars, 0% DV), Protein 29g
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 the potatoes. Cut the potatoes into ½-inch pieces.
  • Trim the root end 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 2 to 4 tablespoons oil; season to taste with salt and pepper.

3

Prep and cook the seafood

For fish (salmon and snapper):

  • 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 1 to 2 tablespoons 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.