
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"
Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Pescatarian, Carb-Conscious, No Added Sugar, Protein Plus
2 Servings, 710 Calories/Serving
25–40 Minutes
This gluten-free curry is quick to prepare yet boasts exceptionally deep flavor thanks to our house-made panang curry paste.
In your bag
- Fish options:
- 2 sustainably raised Chilean skin-on salmon fillets (about 5 ounces each)
- 2 wild Alaskan skinless halibut fillets (about 5 ounces each)
- 2 wild skin-on snapper fillets (about 6 ounces each)
- 1 organic yellow onion
- 1 organic red or other bell pepper
- 1 head organic cauliflower
- ½ cup diced tomatoes
- Sunbasket panang curry paste (mild green chiles - lemongrass - extra virgin olive oil - garlic - ginger - ground turmeric - coriander - cumin - ancho chile powder - cardamom)
- ½ cup coconut milk
Nutrition per serving
Calories 710, Total Fat 51g (65% DV), Sat. Fat 15g (75% DV), Trans Fat 0g, Cholest. 50mg (17% DV), Sodium 220mg (10% DV), Total Carb. 29g (11% DV), Fiber 9g (32% DV), Total Sugars 13g (Incl. 0g Added Sugars, 0% DV), Protein 37g
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, Sesame.
Instructions
Wash produce before use
1
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. Add the fish (skin side down for the salmon and snapper) and cook until lightly browned (and the salmon or snapper skin is crisp), 4 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 is cooking, 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.
3
Make the panang sauce
Serve
Kids Can!
- Measure the onion.
- Time the cooking.
- Set the table.