Seared salmon with panang sauce and tomato–cauliflower "rice"

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Seared salmon with panang sauce and tomato–cauliflower "rice"

Lean & Clean, Gluten-Free, Mediterranean, Soy-Free, Dairy-Free, Carb-Conscious, Paleo

2 Servings, 590 Calories/Serving

25–40 Minutes

This paleo and gluten-free curry is quick to prepare yet boasts exceptionally deep flavor thanks to our house-made panang curry paste.

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket 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.
  • Fish options:
  • 2 wild Alaskan skin-on salmon fillets (about 5 ounces each)
  • 2 sustainably raised Faroe Islands skinless salmon fillets (about 5 ounces each)
  • 2 wild Alaskan skinless halibut fillets (about 6 ounces each)
  • 2 wild skin-on snapper fillets (about 6 ounces each)
  • 1 organic yellow onion
  • 1 organic red or other bell pepper
  • ½ head organic cauliflower
  • ½ cup diced tomatoes
  • Sun Basket panang curry paste (mild green chiles - lemongrass - EVOO - garlic - ginger - turmeric - coriander - cumin - ancho chile powder - cardamom)
  • ½ cup coconut milk

Nutrition per serving

Calories: 590, Protein: 43g (86% DV), Fiber: 8g (32% DV), Total Fat: 34g (52% DV), Monounsaturated Fat: 11g, Polyunsaturated Fat: 3.5g, Saturated Fat: 12g (60% DV), Cholesterol: 135mg (45% DV), Sodium: 200mg (8% DV), Carbohydrates: 28g (9% DV), Total Sugars: 12g, Added Sugars: 0g (0% DV).
Contains: Tree Nuts (coconut)

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

Prep and cook the fish

  • Pat the fish dry with a paper towel; season lightly with salt and pepper.
For skin-on salmon: Add the fish, skin side down, and cook until the skin is crisp, 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 1 to 2 minutes.

For skinless salmon: Add the fish and cook until lightly browned on the bottom side, 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes.

For halibut: Add the fish and cook until lightly browned on the bottom side, 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes.

For 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.

Transfer to a plate. Do not clean the pan. While the fish cooks, prepare the remaining ingredients and start the cauliflower “rice.”

2

Prep and cook the tomato–cauliflower “rice”

  • Peel and coarsely chop enough onion to measure 1 cup [2 cups].
  • Remove the stem, ribs, and seeds from the bell pepper; cut the pepper into ½-inch pieces.
  • Cut the cauliflower lengthwise into quarters, discarding any leaves or thick stalks. Using a food processor fitted with the grater attachment, or the coarse holes of a box grater, coarsely grate the cauliflower. Alternatively, using a knife, cut the florets and tender stems into ¼-inch pieces.
In a large frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the onion and bell pepper, season with salt and pepper, and cook, stirring occasionally, until the vegetables start to soften, 2 to 3 minutes. Add the cauliflower “rice” and tomatoes and cook, stirring occasionally, until the cauliflower starts to soften, 3 to 5 minutes [4 to 6 min]. Remove from the heat and season to taste with salt and pepper.

3

Make the panang sauce

In the same pan used for the fish, if dry, add 1 to 2 teaspoons oil. Warm over medium heat until hot but not smoking. Stir in the panang curry paste and cook until fragrant, 1 to 2 minutes. Stir in the coconut milk and cook until heated through, 1 to 2 minutes. Remove from heat and season to taste with salt and pepper.

Serve

Transfer the tomato–cauliflower “rice” to individual bowls and spoon over the panang sauce. Top with the fish and serve.
Kids Can!
  • Measure the onion.
  • Time the cooking.
  • Set the table.