In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Seared salmon with Brussels sprout and dried cranberry Caesar salad
Gluten-Free Friendly, Soy-Free, Mediterranean, Pescatarian, Diabetes-Friendly, Carb-Conscious, Protein Plus
2 Servings, 630 Calories/Serving
20 Minutes
We‘re big fans of Brussels sprouts. In appreciation of the little brassica, we created a crisp salad tossed with tart dried cranberries and crunchy walnuts.
In your bag
- ½ pound organic Brussels sprouts
- 3 tablespoons walnuts
- 3 tablespoons dried cranberries
- Sunbasket Caesar dressing (mayo - Parmesan - sherry vinegar - Dijon mustard - garlic - anchovy paste - kosher salt - black pepper)
- 1 tablespoon sherry vinegar
- Fish options:
- 2 sustainably raised Chilean skin-on salmon fillets (about 5 ounces each)
- 2 wild skin-on snapper fillets (about 6 ounces each)
- 2 wild Alaskan skinless halibut fillets (about 5 ounces each)
Nutrition per serving
Calories 630, Total Fat 48g (62% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 85mg (28% DV), Sodium 300mg (13% DV), Total Carb. 25g (9% DV), Fiber 6g (21% DV), Total Sugars 14g (Incl. 10g Added Sugars, 20% DV), Protein 31g
Contains:
Milk, Eggs, Fish (anchovy), Tree Nuts (walnut)
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, Sesame.
Instructions
Wash produce before use
1
Make the Brussels sprout salad
- Trim the ends from the Brussels sprouts; thinly slice the sprouts.
- Coarsely chop the walnuts.
In a medium bowl, toss together the Brussels sprouts, walnuts, dried cranberries, Caesar dressing, half of the sherry vinegar (save the remaining vinegar for another use), and 2 teaspoons [4 tsp] oil; season to taste with salt and pepper.
2
Prep and cook the fish
- Pat the fish dry with a paper towel; season lightly with salt and pepper.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking.
For salmon and halibut:
Add the fish (skin side down for the salmon) and cook until lightly browned (and the salmon skin is crisp), 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes.
Snapper:
Add the fish, skin side down, and cook until the skin is crisp, 3 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes.
Serve
Transfer the Brussels sprout salad to individual bowls, top with the fish, and serve.
Kids Can!
- Assemble the Brussels sprout salad.
- Measure the oil for cooking the fish.
- Time the cooking.
- Transfer the salad to bowls.