In order to bring you the best organic produce, some ingredients may differ from those depicted.
Shichimi-spiced salmon with blistered tomato and black-eyed pea salad
Keto-Friendly, Gluten-Free Friendly, Dairy-Free, Soy-Free, Mediterranean, Lean & Clean, Pescatarian, Diabetes-Friendly, Carb-Conscious, <600 Calories, Protein Plus
2 Servings, 400 Calories/Serving
20–35 Minutes
In this summery dish, we season salmon with Japanese shichimi togarashi and pair it with blistered tomatoes, cucumber, and black-eyed peas.
The Heart-Check Certification indicates the recipe meets the American Heart Association®’s nutrition requirements. To remain at or under the maximum 600mg sodium per serving, avoid using salt to season this recipe. We also recommend using the lower amounts of oil suggested for preparation.
In your bag
- ¼ pound organic grape or cherry tomatoes
- 1 organic purple daikon or other small radish
- 1 organic cucumber
- ½ cup cooked black-eyed peas
- 3 organic scallions
- Sunbasket umami dressing (coconut aminos - rice vinegar - fish sauce - toasted sesame oil)
- Seafood options:
- 2 sustainably raised Chilean skin-on salmon fillets (about 5 ounces each)
- 2 wild skin-on snapper fillets (about 6 ounces each)
- 10 ounces wild sea scallops
- 1 teaspoon shichimi togarashi
Nutrition per serving
Calories 400, Total Fat 27g (35% DV), Sat. Fat 3.5g (18% DV), Trans Fat 0g, Cholest. 75mg (25% DV), Sodium 490mg (21% DV), Total Carb. 17g (6% DV), Fiber 5g (18% DV), Total Sugars 7g (Incl. 2g Added Sugars, 4% DV), Protein 27g
Contains:
Fish (anchovy), Tree Nuts (coconut), Sesame (sesame)
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
Wash produce before use
1
Prep and char the tomatoes
In a dry large frying pan over medium-high heat, add the tomatoes, season with salt and pepper, and cook, stirring occasionally, until slightly charred and starting to blister, 3 to 5 minutes. Transfer to a plate to cool slightly. Wipe out the pan.
While the tomatoes cook, start preparing the remaining salad ingredients.
2
Prep and assemble the salad
- Scrub or peel the daikon; cut into quarters lengthwise, then crosswise into ¼-inch-thick slices.
- Peel the cucumber if desired; cut the cucumber in half lengthwise and scrape out the seeds with a spoon. Cut the halves into enough ¼-inch pieces to measure 1 cup [2 cups].
- Rinse the black-eyed peas.
- Trim the root ends from the scallions; thinly slice the scallions on the diagonal, keeping the white and green parts separate. Set aside the green parts for garnish.
In a medium bowl, toss together the daikon, cucumber, black-eyed peas, tomatoes, the white parts of the scallions, and the umami dressing. Season to taste with salt and pepper. Let stand while you prepare the seafood.
3
Prep and cook the seafood
Salmon or snapper:
- Pat the fish dry with a paper towel; season with salt and pepper.
In the same pan used for the tomatoes, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Add the fish, skin side down, and cook until lightly browned and the skin is crisp, 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes.
Scallops:
- Pat the scallops dry with a paper towel; season lightly with salt.
In the same pan used for the tomatoes, warm 1 to 2 tablespoons oil over high heat 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 the seafood to a plate and sprinkle with as much shichimi togarashi as you like.
Serve
Transfer the seafood and tomato salad to individual plates, garnish with the green parts of the scallions and the remaining shichimi togarashi as desired, and serve.
Kids Can!
- Measure the cucumber.
- Rinse the black-eyed peas.
- Assemble the salad.
- Garnish with the scallions.
The Heart-Check Certification applies to original recipes only and does not apply when a protein customization is utilized.