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.


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

Wash produce before use


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.


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.


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.


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.