In order to bring you the best organic produce, some ingredients may differ from those depicted.
Salmon with tomatillo-avocado salsa and jicama
Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Protein Plus
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, Total Fat 48g (62% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 75mg (25% DV), Sodium 340mg (15% DV), Total Carb. 38g (14% DV), Fiber 20g (71% DV), Protein 42g
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.