EXPLORE:

Thai-style salmon with peach-cabbage slaw

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

Grill Friendly

Thai-style salmon with peach-cabbage slaw

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

2 Servings, 460 Calories/Serving

25 Minutes

This Thai-inspired paleo dish features sweet peaches, which perfectly offset our tangy cilantro-lime sauce in a one-pan fish meal.

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket 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 organic lime
  • 1 or 2 cloves organic peeled fresh garlic
  • 4 or 5 sprigs organic fresh cilantro
  • 1 organic jalapeño (optional)
  • 1 tablespoon fish sauce
  • Fish options:
  • 2 wild Alaskan skin-on salmon fillets (about 5 ounces each)
  • 2 wild Alaskan skinless halibut fillets (about 6 ounces each)
  • 2 sustainably farmed rainbow trout fillets (about 6 ounces each)
  • 1 organic peach or other stone fruit
  • 3 tablespoons roasted cashews
  • 1-inch piece organic fresh ginger
  • 4 or 5 sprigs organic fresh mint
  • 6 ounces organic shredded red or other cabbage
  • 1 tablespoon red wine vinegar

Grill It

Prepare a medium-hot fire in a grill. Set the fish on the grill directly over the heat (skin side down for the salmon and trout) and cook, turning once, until the fish is opaque and flaky (and the salmon or trout skin is crisp), about 5 minutes per side for the salmon or halibut, 4 minutes per side for the trout.

Nutrition per serving

Calories: 460, Protein: 39g (78% DV), Fiber: 5g (20% DV), Total Fat: 26g (40% DV), Monounsaturated Fat: 15g, Polyunsaturated Fat: 7g, Saturated Fat: 3.5g (18% DV), Cholesterol: 55mg (18% DV), Sodium: 900mg (38% DV), Carbohydrates: 26g (9% DV), Total Sugars: 12g, Added Sugars: 0g (0% DV).
Contains: Fish

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

Make the cilantro-lime sauce

  • Zest and juice the lime.
  • Finely chop, press, or grate enough garlic to measure ½ teaspoon [1 tsp].
  • Finely chop the cilantro.
  • If using the jalapeño, remove the stem; thinly slice the jalapeño crosswise. Wash your hands after handling.
In a small bowl, stir together the lime zest and juice, garlic, cilantro, half the fish sauce, and as much jalapeño as you like. Add more fish sauce to taste, if desired. Let stand while you prepare the rest of the meal.

2

Prep and cook the fish

For the salmon or halibut:
  • 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. 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. Transfer to a plate. Add more oil between batches if needed.
While the fish cooks, prepare the slaw.

For the trout:
  • Pat the trout dry with a paper towel; season lightly with salt and pepper.
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Working in batches if needed, add the trout, skin side down, and cook until the skin is browned and crisp, 2 to 4 minutes. Turn and cook until the flesh is opaque and flaky, 1 to 2 minutes. Transfer to a plate. Add more oil between batches if needed.
While the trout cook, prepare the slaw.

3

Make the peach-cabbage slaw

  • Cut the peach in half and remove the pit; thinly slice the fruit.
  • Using the bottom of a bowl or cup, lightly crush the cashews.
  • 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.
In a large bowl, toss together the peach, cashews, ginger, mint, cabbage, red wine vinegar, and 1 to 2 tablespoons oil. Season to taste with salt and pepper.

4

Serve

Transfer the fish to individual plates and top with some of the cilantro-lime sauce. Serve the peach-cabbage slaw and any remaining sauce on the side.

Kids Can!

  • Juice the lime.
  • Press the garlic (if you have a press).
  • Crush the cashews.
  • Measure the ginger.
  • Strip the mint leaves.

Similar Recipes