Flaked salmon salad with quinoa and Dijon dressing

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

Flaked salmon salad with quinoa and Dijon dressing

Flaked salmon salad with quinoa and Dijon dressing

Gluten-Free Friendly, Dairy-Free, Soy-Free, Mediterranean, Lean & Clean, Diabetes-Friendly, Carb-Conscious, <600 Calories, Protein Plus

2 Servings, 490 Calories/Serving

20 Minutes

This gluten-free superfood salad—complete with kale, quinoa, and seafood— doesn’t skimp on flavor, thanks to our punchy mustard and caper dressing.

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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.
  • ¼ cup rainbow quinoa
  • 1 organic red onion
  • 1 organic purple daikon or other small radish
  • Seafood options:
  • 2 wild Alaskan skin-on salmon fillets (about 5 ounces each)
  • 2 wild skin-on snapper fillets (about 6 ounces each)
  • 10 ounces wild sea scallops
  • 1 organic lemon
  • Sunbasket Dijon dressing base (Dijon mustard - cornichons - capers - dried dill)
  • ½ teaspoon cayenne (optional)
  • 6 ounces organic baby kale or other leafy greens
Grill It
For the salmon and snapper:
Prepare a medium-hot fire in a grill. Set the fish, skin side down, on the grill directly over the heat and cook, turning once, until the skin is crisp and the fish is opaque and flaky, about 5 minutes per side.

For the scallops:
Prepare a medium-hot fire in a grill. Thread the scallops onto skewers, making sure the flat sides are facing the same way. Set the scallops on the grill directly over the heat and cook, turning once, until lightly charred and just opaque within, 2 to 5 minutes per side.

Nutrition per serving

Calories 490, Total Fat 24g (31% DV), Sat. Fat 4g (20% DV), Trans Fat 0g, Cholest. 55mg (18% DV), Sodium 310mg (13% DV), Total Carb. 32g (12% DV), Fiber 8g (29% DV), Total Sugars 7g (Incl. 0g Added Sugars, 0% DV), Protein 41g

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

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the quinoa

  • Rinse the quinoa.
In a small sauce pot, combine the quinoa and ½ cup [1 cup] lightly salted water. Bring to a boil, reduce to a simmer, cover, and cook until the quinoa is tender and the water is absorbed, 15 to 20 minutes. Fluff with a fork, cover, and keep warm.
While the quinoa cooks, prepare the rest of the meal.

2

Prep and cook the vegetables

  • Peel and coarsely chop enough onion to measure 1 cup [2 cups].
  • Cut the daikon in half lengthwise, then crosswise into ¼-inch-thick half-moons.
In a medium frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Stir in the onion, season with salt and pepper, and cook until starting to soften, 1 to 2 minutes. Move the onion to one side of the pan. To the other side of the pan, add the daikon, season with salt and pepper, and cook, undisturbed, until lightly browned and starting to soften, 3 to 4 minutes. Transfer the vegetables to a plate.
While the vegetables cook, start preparing the seafood.

3

Prep and cook the seafood

For the fish (salmon or snapper):
  • Pat the fish dry with a paper towel; season generously 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, and cook until lightly browned and 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 to cool slightly, then using a fork, flake the fish into bite-size pieces (discarding the skin if desired).

For the scallops:
  • Pat the scallops dry with a paper towel; season lightly with salt.
In a large frying pan over high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the scallops and cook without turning until golden brown on one side and starting to turn opaque, 2 to 4 minutes. Turn and continue cooking for about 30 seconds for translucent or 1 to 2 minutes for opaque. Transfer to a plate.

While the seafood cooks, prepare the dressing.

4

Make the dressing; assemble the salad

  • Zest and juice the lemon, keeping the zest and juice separate. Set aside the zest for garnish.
In a small bowl, stir together the Dijon dressing base, 1 tablespoon plus 1½ teaspoons [3 TBL] lemon juice, 1 tablespoon [2 TBL] oil, and as much cayenne as you like. Season to taste with salt and pepper.
In a large bowl, toss together the kale, onion, daikon, seafood, and quinoa. Season to taste with salt and pepper.

Serve

Transfer the salad to individual bowls and drizzle with as much Dijon dressing as you like. Garnish with the lemon zest and serve any remaining dressing on the side.
Kids Can!
  • Rinse the quinoa.
  • Measure the water for the quinoa.
  • Juice the lemon.
  • Assemble the salad.
  • Garnish with the lemon zest.
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