In order to bring you the best organic produce, some ingredients may differ from those depicted.
Salmon with tomatillo-avocado salsa and jicama salad
Soy-Free, Paleo, Dairy-Free, Gluten-Free
2 Servings, 730 Calories/Serving
Crunchy, juicy jicama makes a refreshing salad especially when seasoned with zippy, citrusy sumac. We especially love it next to a succulent piece of salmon and Chef Justine’s lush tomatillo-avocado salsa.
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 Sugars: 0g (0% DV).
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
Season the salmon; cook the tomatillos
- Season the salmon with salt and pepper.
- Peel the outer leaves from the tomatillos and rinse the fruits.
While the tomatillos cook, make the jicama salad.
Make the jicama salad
- Peel the jicama and cut into ¼-inch matchsticks.
- Slice the serrano lengthwise and scrape out the seeds.
- Finely chop the chile.
- Zest and juice the lime.
Cook the salmon
Make the salsa
- Remove the cores from the tomatillos and chop the fruit into ¼-inch pieces.
- Mince the garlic.
- Slice the radish.
- Dice the avocado.
- Chop the mint and the cilantro. In a medium bowl, combine the chopped tomatillos with the spice mix, garlic, radish, avocado, mint and cilantro. Add the remaining lime juice and 2 tablespoons olive oil. Season with salt and pepper.