Sesame-crusted salmon with scallions and warm carrot salad

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

Sesame-crusted salmon with scallions and warm carrot salad

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

2 Servings, 580 Calories/Serving

35–50 Minutes

To eat the best, you gotta cook the best. That’s where we come in. This colorful plate features salmon drizzled with an aromatic ginger-scallion sauce and served with a carrot and Asian pear salad. 

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket 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.
  • 2 or 3 organic carrots (about 9 ounces total)
  • 3 organic scallions
  • 1-inch piece organic fresh ginger
  • Sunbasket coconut seasoning blend (coconut aminos - coconut vinegar)
  • 1 organic egg
  • Sunbasket sesame seed blend (white and black sesame seeds)
  • 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 skin-on snapper fillets (about 6 ounces each)
  • 2 wild skinless yellowfin tuna steaks (about 6 ounces each)
  • 1 organic Asian or other pear

Nutrition per serving

Calories: 580, Protein: 44g (88% DV), Fiber: 11g (44% DV), Total Fat: 28g (43% DV), Monounsaturated Fat: 11g, Polyunsaturated Fat: 7g, Saturated Fat: 3.5g (18% DV), Cholesterol: 210mg (70% DV), Sodium: 450mg (19% DV), Carbohydrates: 38g (13% DV), Total Sugars: 20g, Added Sugars: 0g (0% DV).
Contains: Eggs

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 carrots

  • Scrub or peel the carrots and trim the ends; cut the carrots on the diagonal into ¼-inch-thick slices.

In a large frying pan over medium-high heat, warm 2 teaspoons [4 tsp] oil until hot but not smoking. Add the carrots and cook, stirring occasionally, until just tender and starting to brown, 6 to 8 minutes. Transfer to a large bowl and season to taste with salt and pepper. While the carrots are cooking, prepare the ginger-scallion sauce.

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].

In a small heatproof bowl, stir together the coconut seasoning blend, scallions, and ginger and season with salt.

In another large frying pan over medium-high heat, warm 1 tablespoon [2 TBL] oil until hot but not smoking. Carefully pour the oil over the scallion mixture and stir to combine. Do not clean the pan.

3

Prep the fish

  • Crack the egg into a shallow bowl. Lightly beat with a fork until just blended.
  • On a plate or shallow bowl, spread the sesame seed blend in an even layer. 
  • Pat the fish dry with a paper towel; season with salt and pepper.

Working with 1 fillet at a time, 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 ginger-scallion sauce, if dry, add 1 to 2 tablespoons oil. Warm over medium heat until hot but not smoking. 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 for skin-on salmon or snapper; 5 to 6 minutes per side for skinless salmon; and 1 minute per side for medium-rare tuna, 2 to 4 minutes per side for medium. Transfer to a plate. While the fish is cooking, prepare the salad. 

5

Finish the warm carrot salad

  • Core and cut the pear into ¼-inch-thick slices.

To the bowl with the carrots, add the pear and toss to combine. Season to taste with salt and pepper.

Serve

Transfer the fish and warm carrot salad to individual plates. Drizzle the fish with the ginger-scallion sauce and serve.

Kids Can!
  • Scrub the carrots.
  • Measure the ginger.
  • Stir the coconut seasoning blend, scallions, and ginger.
  • Spread the sesame seeds on a plate.
  • Assemble the carrot salad.