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Salmon with chile-lime sauce and citrus-cabbage slaw
One Pan Meal

Salmon with chile-lime sauce and citrus-cabbage slaw

Gluten-Free, Dairy-Free, Soy-Free, Paleo

2 Servings, 590 Calories/Serving

20 – 25 Minutes

Sweet-tart grapefruit and crunchy cabbage perfectly offset the umami-rich sauce in this paleo-friendly, Thai-inspired fish dinner.

In your bag

  • 1 lime
  • 1 or 2 cloves peeled fresh garlic
  • 3 or 4 sprigs fresh cilantro
  • 1 green or red fresh chile (such as jalapeño or serrano) (optional)
  • Chile-lime sauce base (maple syrup - fish sauce)
  • 1 grapefruit
  • 1 ounce roasted cashews
  • 2 or 3 sprigs fresh mint
  • Slaw dressing base (maple syrup - red wine vinegar - ginger)
  • ½ pound mixed shredded cabbage (such as red and Savoy)
  • Fish options:
  • 2 wild Alaskan skin-on salmon fillets (about 5 ounces each)
  • 2 wild Alaskan skinless halibut fillets (about 5 ounces each)

Chef's Tip

When zesting the lime, try to remove only the outermost colored portion of the rind, or zest, and as little of the white pith beneath as possible. The zest holds all the fragrant essential oils, while the pith tastes bitter.

Nutrition per serving

Instructions

1

Make the chile-lime sauce

  • Zest and juice the lime.
  • Finely chop, press, or grate enough garlic to measure ½ teaspoon [1 tsp].
  • Coarsely chop the cilantro.
  • f using the fresh chile, remove the stem, ribs, and seeds; thinly slice the chile. Wash your hands after handling.
In a small bowl, stir together the chile-lime sauce base, lime zest and juice, garlic, cilantro, and as much fresh chile as you like. Season to taste with salt. Let stand while you prepare the rest of the meal.

2

Make the slaw

  • Using your hands or a sharp knife, peel the grapefruit; working over a medium bowl, cut along both sides of each membrane to release the segments into the bowl. Alternatively, cut the fruit in half crosswise and separate each half into segments. Discard any seeds.
  • Using the bottom of a bowl or cup, lightly crush the cashews.
  • Strip the mint leaves from the stems; coarsely chop the leaves.
To the bowl with the grapefruit, add the slaw dressing base and 2 tablespoons [4 TBL] oil and stir to combine. Add the cashews, mint, and both cabbages and toss to coat. Season to taste with salt and pepper.

3

Prep and cook the fish

Prep and cook instructions are almost identical for both fish options.
  • 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 [2 to 3 TBL] oil until hot but not smoking. Working in batches if needed, add the fish (skin side down for the salmon) and cook until lightly browned (and the salmon skin is crisp), 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes. Add more oil between batches if the pan is dry.

4

Serve

Transfer the fish and slaw to individual plates. Top the fish with some of the chile-lime sauce and serve the rest on the side.

Kids Can!

  • Juice the lime.
  • Press the garlic (if you have a press).
  • Crush the cashews.
  • Strip the mint leaves.
  • Toss the slaw ingredients with the dressing base.

Calories: 590, Protein: 38g (76% DV), Fiber: 6g (24% DV), Total Fat: 33g (51% DV), Monounsaturated Fat: 19g, Polyunsaturated Fat: 9g, Saturated Fat: 4g (20% DV), Cholesterol: 55mg (18% DV), Sodium: 750mg (31% DV), Carbohydrates: 43g (14% DV), Total Sugars: 17g, Added Sugars: (Maple Syrup): 11g (22% DV).
Contains: 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.