Salmon with tomatillo-avocado salsa and jicama salad

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, Gluten-Free, Dairy-Free

2 Servings, 730 Calories/Serving

30 Minutes

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.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket 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.
  • 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)

Nutrition per serving

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
Contains: Fish

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

Season the salmon; cook the tomatillos

  • Season the salmon with salt and pepper.
  • Peel the outer leaves from the tomatillos and rinse the fruits.
In a grill pan or cast-iron frying pan over medium-high heat, cook the tomatillos, turning occasionally until charred, blistered, and starting to soften, about 20 minutes. Transfer to a plate to cool.
While the tomatillos cook, make the jicama salad.

2

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.
In a mixing bowl, combine the jicama, serrano, lime zest and ½ the juice, and the sumac. Season with salt.

3

Cook the salmon

In a 12-inch non-stick frying pan, warm 1 tablespoon oil until hot but not smoking. Add the salmon, skin-side down, and cook until the skin is crisp about 5 minutes. Turn the fish, flesh-side down, and continue cooking until the meat is light pink, about 3 minutes longer.

4

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.

Serve

Transfer the salmon to serving plates with the jicama salad and tomatillo-avocado salsa.