Salmon with balsamic strawberries and bulgur–sweet pea salad
Diabetes-Friendly, Soy-Free, Dairy-Free, Mediterranean
In this easy, ingenious dinner, seared seafood and steamed bulgur are topped with a classic Italian combo of fresh strawberries macerated in tangy balsamic vinegar.
In your bag
- 6 ounces organic strawberries
- 1 tablespoon balsamic vinegar
- ¾ cup fine cracked bulgur wheat
- ½ cup peas
- 2 ounces organic baby arugula or other leafy greens
- 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
An Italian invention, balsamic vinegar is a dark, sweet-tart vinegar made from pressed grape must—the same stuff that’s used to produce wine, except that it is not allowed to ferment. Instead, aged balsamic gains its character and complexity as it rests in successively smaller wooden barrels, each constructed of a different wood, for a total of at least 12 years. The longer it ages, the more moisture evaporates, concentrating the liquid and its flavors.
Salmon and halibut:
Prepare a medium-hot fire in a grill. Set the fish on the grill directly over the heat (skin side down for the salmon) and cook, turning once, until the fish is opaque and flaky (and the salmon skin is crisp), about 5 minutes per side.
Prepare a medium-hot fire in a grill. Thread the scallops on skewers, making sure the flat sides are facing out. Set the scallops on the grill directly over the heat and cook, turning once, until lightly charred and just opaque within, 2 to 5 minutes per side.
Calories: 560, Protein: 39g (78% DV), Fiber: 11g (44% DV), Total Fat: 18g (28% DV), Monounsaturated Fat: 12g, Polyunsaturated Fat: 2.5g, Saturated Fat: 2.5g (13% DV), Cholesterol: 105mg (35% DV), Sodium: 90mg (4% DV), Carbohydrates: 60g (20% DV), Total Sugars: 8g, Added Sugars: 0g (0% DV).
Contains: Fish, Wheat
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.