In order to bring you the best organic produce, some ingredients may differ from those depicted.
Scandinavian salmon with horseradish-apple slaw and toasted lavash
Dairy-Free, Soy-Free, Mediterranean, Pescatarian, Diabetes-Friendly, No Added Sugar, Protein Plus
2 Servings, 690 Calories/Serving
What exactly is Scandinavian cuisine? It’s many things—like fresh seafood, delicious whole grains, and warm spices and seasonings. This rustic dish sums it all up.
In your bag
- 1 organic red onion
- 1 teaspoon beet powder
- 1 teaspoon dried dill
- ½ teaspoon caraway seeds
- Fish options:
- 2 sustainably raised Faroe Islands skinless salmon fillets - tail-cut (about 5 ounces each)
- 2 sustainably raised Faroe Islands skinless salmon fillets - center-cut (about 5 ounces each)
- 2 wild skin-on snapper fillets (about 6 ounces each)
- 2 sustainably raised skin-on barramundi fillets (about 6 ounces each)
- 1 organic Fuji or other apple
- 1 organic celery rib
- 1 tablespoon horseradish
- 1 tablespoon apple cider vinegar
- 4 Atoria’s Family Bakery whole grain lavash
Calories 690, Total Fat 38g (49% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 65mg (22% DV), Sodium 320mg (14% DV), Total Carb. 58g (21% DV), Fiber 6g (21% DV), Total Sugars 15g (Incl. 0g Added Sugars, 0% DV), Protein 32g
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
Prep and roast the onion and fish
Heat the oven to 400°F.
- Peel and thinly slice the onion; set aside ¼ cup [½ cup] for the slaw.
- In a small bowl, whisk together the beet powder, dill, caraway seeds, and 1 to 2 tablespoons oil; season with salt and pepper.
- Pat the fish dry with a paper towel.
On one end of a sheet pan [on 1 sheet pan], toss all except ¼ cup [½ cup] onion with 1 to 2 tablespoons oil; season with salt and pepper and spread in an even layer. On the other end of the sheet pan [on a 2nd sheet pan], place the fish (skin side down for the snapper or barramundi); season lightly with salt and pepper and spread the spice mixture on top.
Roast, stirring the onion halfway through, until the onion is tender and starting to brown and the fish is opaque and flaky, 10 to 12 minutes. Meanwhile, prepare the slaw.
Make the horseradish-apple slaw
- Peel the apple, if desired; core and cut into matchsticks.
- Thinly slice the celery on the diagonal.
In a medium bowl, stir or whisk together the horseradish, apple cider vinegar, and 1 to 2 tablespoons oil; season to taste with salt and pepper. Add the apple, celery, and remaining onion and toss to coat; season to taste with salt and pepper.
Toast the lavash
On the stovetop directly over a flame, or in a dry medium frying pan over medium heat, warm the lavash, turning once, until lightly toasted, about 30 seconds per side. Alternatively, toast them in a toaster oven. When cool enough to handle, cut or tear each lavash into quarters.
Transfer the roasted onion to individual plates and top with the fish. Arrange the horseradish-apple slaw and lavash alongside. Assemble bite-size wraps with a piece of lavash and fish, a few onion slices, and a spoonful of slaw.
- Measure the onion.
- Whisk the spice mixture.
- Assemble the horseradish-apple slaw.
- Tear the lavash.
- Transfer the slaw to plates.