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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.

20-Minute Meal

Salmon with balsamic strawberries and bulgur–sweet pea salad

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

2 Servings, 560 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)
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.
  • 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

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, 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.

Grill It

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.

Scallops:
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.

Nutrition per serving

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.

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 enough strawberries to measure ½ cup [1 cup]. Save the remaining strawberries for another use.
In a medium bowl, combine the strawberries, balsamic vinegar, and 1 teaspoon [2 tsp] sugar, if using. Season with salt and pepper and toss to coat. 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, about 12 minutes. Drain off any excess liquid and fluff with a fork. Stir in the peas and arugula, in batches if needed, and season to taste with salt and pepper.
While the bulgur cooks, prepare the seafood.

3

Prep and cook the seafood

For the salmon or halibut:
  • 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. Working in batches if needed, add the fish (skin side down for the salmon) and cook until lightly browned (and the salmon 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. Add more oil between batches if needed.

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. Working in batches if needed, 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. Transfer to a plate. Add more oil between batches if needed.

4

Serve

Transfer the bulgur salad to individual plates, top with the seafood, and garnish with the strawberries.

Kids Can!

  • Measure the strawberries.
  • Macerate the strawberries.
  • Measure the water for the bulgur.
  • Time the bulgur.

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