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.

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

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

2 Servings, 700 Calories/Serving

25–40 Minutes

Decadently textured with an herby pistachio dressing, this fish dish whisks you to a remote island where the inhabitants live to be 110 years old.

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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.
  • ½ pound organic gold or red new potatoes
  • 1 organic leek
  • Sun Basket mustard vinaigrette (whole grain mustard - onion - EVOO - 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 wild Alaskan skin-on 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: 36g (72% DV), Fiber: 5g (20% DV), Total Fat: 45g (69% DV), Monounsaturated Fat: 28g, Polyunsaturated Fat: 4g, Saturated Fat: 6g (30% DV), Cholesterol: 65mg (22% DV), Sodium: 760mg (32% DV), Carbohydrates: 34g (11% DV), Total Sugars: 4g, 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.
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. Drain and transfer to a large bowl. Stir in the mustard vinaigrette and season to taste with salt and pepper.
While the potatoes and leek cook, 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 the 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, 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.

For the scallops:
  • Pat the scallops dry with a paper towel; 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 salad to individual plates. Top the seafood with the pistachio-herb dressing and serve.
Kids Can!
  • Scrub the potatoes.
  • Soak and skim the leek.
  • Stir the potato salad with the mustard vinaigrette.
  • Strip the parsley leaves.
  • Stir the pistachio-herb dressing.