In order to bring you the best organic produce, some ingredients may differ from those depicted.
Salmon with tomatillo-avocado salsa and jicama
Dairy-Free, Gluten-Free, Soy-Free, Paleo
2 Servings, 730 Calories/Serving
In this Latin American-inspired main course, crisp jicama and a creamy-crunchy tomatillo salsa accompany seared wild Alaskan salmon. Tomatillos are related to tomatoes, but come with a husk and remain green when ripe. The signature ingredient in salsa verde, they taste best lightly charred.
In your bag
- 10 ounces tomatillos
- ¾ pound jicama
- 1 serrano chile (optional)
- 1 lime
- ½ teaspoon sumac
- Two 6-ounce wild Alaskan salmon filets
- 1 avocado
- 1 to 2 red radishes
- 1 to 2 garlic cloves
- Fresh mint
- Fresh cilantro
- Salsa spice blend (cumin - coriander)
Calories: 730, Protein: 42 g, Fiber: 20 g, Total Fat: 48 g, Monounsaturated Fat: 30 g, Polyunsaturated Fat: 8 g, Saturated Fat: 7 g, Cholesterol: 75 mg, Sodium: 340 mg, Carbohydrates: 38 g, Added Sugar: 0 g.
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 tomatillos
- Remove the husks from the tomatillos.
Make the jicama salad
- Peel the jicama and cut into ¼-inch-thick matchsticks.
- If using, slice the serrano lengthwise, remove the seeds, and finely chop the chile.
- Zest and juice the lime.
Cook the salmon
- Pat the salmon dry on paper towels and season generously with salt and pepper.
Make the tomatillo-avocado salsa
- Remove the cores from the cooled tomatillos; coarsely chop the fruit.
- Pit, peel, and coarsely chop the avocado.
- Thinly slice the radish.
- Finely chop the garlic.
- Strip the mint leaves from the stems; finely chop the leaves.
- Finely chop the cilantro.