In order to bring you the best organic produce, some ingredients may differ from those depicted.
Salmon with quinoa-lentil pilaf, spicy tahini sauce, and arugula pesto
Protein Plus, Gluten-Free, Spicy, Mediterranean, Carb-Conscious, Soy-Free, Dairy-Free
2 Servings, 710 Calories/Serving
This Middle Eastern pilaf has it all: pan-seared fish, two super grains, and sautéed veggies plus tahini, arugula pesto, and pumpkin seed dukkah. We’ll give you a moment to catch your breath.
In your bag
- ¼ cup rainbow quinoa
- 1 organic yellow onion
- 1 organic carrot
- 1 organic celery rib
- ½ cup cooked black lentils
- Sunbasket spicy tahini sauce base (tahini - lemon juice - extra virgin olive oil - harissa powder)
- Fish options:
- 2 wild Alaskan skin-on salmon fillets (about 5 ounces each)
- 2 sustainably raised Faroe Islands skinless salmon fillets (about 5 ounces each)
- 2 wild Alaskan skinless halibut fillets (about 6 ounces each)
- 2 wild skin-on snapper fillets (about 6 ounces each
- 1 teaspoon harissa powder
- Sunbasket arugula pesto (arugula - walnuts - extra virgin olive oil - garlic - kosher salt)
- Sunbasket pumpkin seed dukkah (pumpkin seeds - sesame seeds - coriander - cumin - kosher salt - black pepper)
Calories 710, Total Fat 37g (47% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 135mg (45% DV), Sodium 460mg (20% DV), Total Carb. 45g (16% DV), Fiber 13g (46% DV), Total Sugars 7g (Incl. 0g Added Sugars, 0% DV), Protein 50g
Contains: Tree Nuts (walnut)
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.
Wash produce before use
Cook the quinoa
- Rinse the quinoa.
In a small sauce pot, combine the quinoa and ½ cup [1 cup] lightly salted water. Bring to a boil, reduce to a simmer, cover, and cook until the quinoa is tender and the water is absorbed, 15 to 20 minutes. Fluff with a fork, cover, and keep warm. Meanwhile, prepare the vegetables.
Prep the vegetables
- Peel the onion and cut into ¼-inch pieces.
- Scrub or peel the carrot and trim the end; cut the carrot into ¼-inch pieces.
- Cut the celery into ¼-inch pieces.
- Rinse the black lentils.
Cook the vegetables; finish the quinoa-lentil pilaf
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Add the carrot and celery and cook, stirring occasionally, until the vegetables are tender and lightly browned, 5 to 7 minutes.
Transfer to a medium bowl and stir in the lentils, quinoa, and 2 to 3 teaspoons oil; season to taste with salt and pepper. Cover to keep warm. Do not clean the pan. While the vegetables are cooking, finish the tahini sauce and prepare the fish.
Finish the tahini sauce
In a small bowl, stir together the tahini sauce base and 1 to 2 tablespoons [3 to 4 TBL] water until smooth. Season to taste with salt and pepper.
Prep and cook the fish
- Pat the fish dry with a paper towel; season lightly with salt and pepper and as much harissa powder as you like.
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.
For skin-on salmon and snapper
Add the fish, skin side down, and cook until the skin is crisp, 3 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 1 to 4 minutes.
For skinless salmon and halibut:
Add the fish and cook until lightly browned on the bottom side, 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes.
Transfer the quinoa-lentil pilaf to individual plates. Top with the fish and spoon over the tahini sauce and arugula pesto. Garnish with the dukkah and serve.
- Rinse the quinoa and lentils.
- Measure the water for the quinoa.
- Scrub the carrot.
- Spoon over the pesto.
- Garnish with the dukkah.