Salmon with balsamic strawberries and bulgur–sweet pea salad

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

Salmon with balsamic strawberries and bulgur–sweet pea salad

Dairy-Free, Soy-Free, Mediterranean, Diabetes-Friendly

2 Servings, 530 Calories/Serving

20 Minutes

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.

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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 strawberries
  • 1 tablespoon balsamic vinegar
  • ¾ cup bulgur wheat
  • ½ cup organic peas
  • 3 ounces organic baby arugula or other leafy greens
  • Fish options:
  • 2 wild Alaskan skin-on 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)
Ingredient IQ
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. As with wine, the aging process affects the vinegar’s acidity, pungency, and viscosity. Young balsamic vinegar, like ours, is more tart and fluid. Further character and complexity are gained through an aging process of resting the vinegar in successively smaller wooden barrels, sometimes for as long as 25 years. The longer it rests, the more moisture evaporates, concentrating the liquid and its flavors.
Grill It
Prepare a medium-hot fire in a grill. Set the fish on the grill directly over the heat (skin side down for the salmon or snapper) and cook, turning once, until the fish is opaque and flaky (and the salmon or snapper skin is crisp), about 5 minutes per side.

Nutrition per serving

Calories 530, Total Fat 14g (18% DV), Sat. Fat 2g (10% DV), Trans Fat 0g, Cholest. 105mg (35% DV), Sodium 95mg (4% DV), Total Carb. 65g (24% DV), Fiber 12g (43% DV), Total Sugars 10g (Incl. 0g Added Sugars, 0% DV), Protein 40g
Contains: 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.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Macerate the strawberries

  • Remove the green hulls from the strawberries; coarsely chop the berries.
In a medium bowl, stir together the strawberries, balsamic vinegar, and 1 teaspoon [2 tsp] sugar (from your pantry), if using. Season to taste with salt and pepper. Let stand, stirring occasionally, while you prepare the rest of the meal.

2

Cook the bulgur

In a small sauce pot, combine the bulgur and 2 cups [4 cups] lightly salted water. Bring to a boil, reduce to a simmer, cover, and cook until tender, 12 to 15 minutes. Drain off any excess liquid and fluff with a fork. Stir in the peas and arugula (the arugula in batches if needed) and season to taste with salt and pepper.
While the bulgur cooks, prepare the fish.

3

Prep and cook the fish

Prep and cook instructions are almost identical for all fish options.
  • 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 salmon or snapper) and cook until lightly browned (and the salmon or snapper skin is crisp), 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes. Transfer to a plate.

Serve

Transfer the bulgur salad to individual plates and top with the fish. Garnish with as many strawberries as you like and serve.
Kids Can!
  • Macerate the strawberries.
  • Measure the water for the bulgur.
  • Time the bulgur.
  • Top the fish with the strawberries.