Thai salmon with orange-cabbage slaw

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

Thai salmon with orange-cabbage slaw

Thai salmon with orange-cabbage slaw

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

2 Servings, 420 Calories/Serving

25–40 Minutes

This Thai-inspired paleo dish features oranges, which perfectly complement the tangy scallion-lime sauce in our one-pan fish meal.

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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.
  • 1 or 2 cloves organic peeled fresh garlic
  • 3 organic scallions
  • 1 organic lime
  • 1 organic jalapeño or other fresh chile (optional)
  • Sunbasket ginger sauce base (fish sauce - lime juice - sambal oelek - ginger - coconut sugar)
  • 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)
  • 1 organic orange
  • 1-inch piece organic fresh ginger
  • 4 or 5 sprigs organic fresh mint
  • ¼ pound organic shredded red or other cabbage

Nutrition per serving

Calories 420, Total Fat 21g (27% DV), Sat. Fat 2g (10% DV), Trans Fat 0g, Cholest. 135mg (45% DV), Sodium 520mg (23% DV), Total Carb. 20g (7% DV), Fiber 5g (18% DV), Total Sugars 4g (Incl. 0g Added Sugars, 0% DV), Protein 40g
Contains: Fish (anchovy), 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

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

Wash produce before use

1

Make the scallion-lime sauce

  • Finely chop, press, or grate enough garlic to measure ½ teaspoon [1 tsp].
  • Trim the root ends from the scallions; finely chop the scallions.
  • Zest and juice the lime, keeping the zest and juice separate (the juice will be divided between the sauce and the slaw).
  • If using the jalapeño, remove the stem; thinly slice the jalapeño crosswise. Wash your hands after handling.
In a small bowl, stir together the garlic, scallions, ginger sauce base, lime zest, 1 tablespoon [2 TBL] lime juice, and as much jalapeño as you like. Let stand while you prepare the rest of the meal.

2

Prep and cook the fish

Prep and cook instructions are almost identical for all fish options.
  • Pat the fish dry with a paper towel; season generously with salt, if desired, 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 skin-on salmon or snapper) and cook until lightly browned (and the salmon or snapper skin is crisp), 4 to 5 minutes for skin-on salmon or snapper and 3 to 5 minutes for skinless salmon. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes for skin-on salmon or snapper and 1 to 2 minutes for skinless salmon. Transfer to a plate.
While the fish cooks, prepare the slaw.

3

Make the orange-cabbage slaw

  • Using your hands or a sharp knife, peel the orange. Working over a large bowl, cut along both sides of each membrane to release the segments into the bowl. Alternatively, cut the fruit crosswise into ½-inch-thick slices. Discard any seeds.
  • Grate or peel and finely chop enough ginger to measure 1 teaspoon [2 tsp].
  • Strip the mint leaves from the stems; coarsely chop the leaves.
To the bowl with the orange, add the ginger, mint, cabbage, 1 tablespoon [2 TBL] lime juice, and 1 to 2 tablespoons oil and toss to combine. Season with salt, if desired, and pepper.

Serve

Transfer the fish and orange-cabbage slaw to individual plates. Top the fish with as much scallion-lime sauce as you like and serve any remaining sauce on the side.
Kids Can!
  • Press the garlic (if you have a press).
  • Juice the lime.
  • Measure the ginger.
  • Strip the mint leaves.
  • Assemble the slaw.
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