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Sesame-crusted salmon with orange and roasted carrot salad
Customer Favorite

Sesame-crusted salmon with orange and roasted carrot salad

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

2 Servings, 480 Calories/Serving

35 – 45 Minutes

Did you know a colorful plate is a healthy plate? Roasted carrots and orange brighten our sesame-crusted salmon dish for a feel-good paleo meal that’ll impress your guests.

In your bag

1 bag serves 2 (2 bags serves 4)
  • 3 or 4 carrots (about ¾ pound total) (see Market Watch note)
  • 3 scallions
  • 1-inch piece fresh ginger
  • 1 red or green fresh chile (such as serrano or jalapeño)
  • Ginger-scallion sauce base (coconut vinegar - coconut aminos)
  • Fish options:
  • 2 wild Alaskan skin-on salmon fillets (about 5 ounces each)
  • 2 wild Alaskan skinless halibut fillets (about 6 ounces each)
  • 1 pasture-raised organic egg
  • Sesame seed blend (black and white sesame seeds)
  • 1 orange (such as navel or Cara Cara)
  • 2 or 3 sprigs fresh mint

Make It Leaner

Drizzle just 2 to 3 teaspoons oil over the carrots in Step 1 and use only 2 to 3 teaspoons oil [1 to 2 TBL] for the ginger-scallion sauce in Step 2 to shave off about 40 calories and 4.5 grams of fat per serving.

Ingredient IQ

Ginger-scallion sauce is a beloved Asian condiment, traditionally served on poached chicken, but it brings incredible flavor to pretty much anything and everything. Use any leftovers on scrambled eggs, seared tofu, a sandwich, or steak.

Market Watch
Because organic whole carrots can be in short supply in winter, you may receive baby or shredded carrots in their place. They cook up just as deliciously. For baby carrots, just cut them into ¼-inch-thick slices. For shredded, skip the prep and roasting, and cook on the stovetop in a small frying pan over medium-high heat with 1 to 2 tablespoons oil until just tender, 1 to 2 minutes.

Nutrition per serving

Calories: 480, Protein: 39g (78% DV), Fiber: 8g (32% DV), Total Fat: 24g (37% DV), Monounsaturated Fat: 13g, Polyunsaturated Fat: 4g, Saturated Fat: 3.5g (18% DV), Cholesterol: 95mg (32% DV), Sodium: 550mg (23% DV), Carbohydrates: 33g (11% DV), Total Sugars: 18g, Added Sugars: 0g (0% DV).
Contains: Eggs, Fish, Tree Nuts

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

Roast the carrots

Heat the oven to 425°F.
  • Scrub or peel the carrots and trim the ends; cut the carrots on the diagonal into ¼-inch-thick slices.
On a sheet pan, drizzle the carrots with 1 to 2 tablespoons oil, season generously with salt and pepper, and toss to coat. Spread in an even layer and roast, stirring once halfway through, until the carrots are caramelized and just tender, 18 to 20 minutes.
While the carrots roast, prepare the ginger-scallion sauce and the fish.

2

Make the ginger-scallion sauce

  • Trim the root ends from the scallions; thinly slice the scallions.
  • Grate or peel and finely chop enough ginger to measure 1 teaspoon [2 tsp].
  • If using the fresh chile, thinly slice the chile crosswise. Wash your hands after handling.
In a small bowl, stir together the sauce base, scallions, ginger, and as much chile as you like. Season to taste with salt.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons [2 to 3 TBL] oil until hot but not smoking. Carefully pour the hot oil over the scallion mixture and stir to combine. Do not clean the pan. Let stand while you prepare the rest of the meal.

3

Prep the fish

Prep and cook instructions are identical for both fish options.
  • Pat the fish dry with a paper towel; season generously with salt and pepper.
  • Crack the egg into a shallow bowl. With a whisk or fork, lightly beat until just blended.
  • In another shallow bowl or plate, spread the sesame seed blend in an even layer.
Dip the fish into the egg; let the excess drip off, then gently press the fish into the sesame seeds, coating both sides.

4

Cook the fish

In the same pan used to heat the oil for the scallions, if dry, add 1 to 2 tablespoons oil. Warm over medium heat until hot but not smoking. Working in batches if needed, add the fish and cook, turning once, until the sesame seeds are toasted and the fish is opaque and flaky, 4 to 5 minutes per side. Add more oil between batches if needed. Transfer to a plate.
While the fish cooks, prepare the salad.

5

Assemble the orange and roasted carrot salad

  • Using your hands or a sharp knife, remove the peel from the orange; cut the fruit crosswise into ¼-inch-thick slices. Discard any seeds.
  • Strip the mint leaves from the stems; coarsely chop the leaves.
In a large bowl, toss together the roasted carrots, orange, and mint. Season to taste with salt and pepper.

6

Serve

Transfer the fish to individual plates and top with a little of the ginger-scallion sauce. Serve the orange and roasted carrot salad and the remaining sauce on the side.

Kids Can!

  • Toss the carrots with oil, salt, and pepper.
  • Measure the ginger.
  • Peel the orange by hand.
  • Strip the mint leaves.
  • Toss the orange and roasted carrot salad.