Salmon with tomatillo-avocado salsa and jicama
Gluten-Free, Dairy-Free, Paleo, Soy-Free
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.