In order to bring you the best organic produce, some ingredients may differ from those depicted.
Yucatecan salmon with tomatillo verde sauce and zucchini
Gluten-Free, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Diabetes-Friendly, Carb-Conscious
2 Servings, 440 Calories/Serving
Our house-made tomatillo verde sauce adds brightness, zest, and a tangy “yum” factor to pan-cooked salmon and fresh vegetables.
In your bag
- Fish options:
- 2 wild Alaskan skin-on salmon fillets (about 5 ounces each)
- 2 wild Alaskan skinless halibut fillets (about 6 ounces each)
- 2 wild skin-on snapper fillets (about 6 ounces each)
- 2 sustainably raised Faroe Islands skinless salmon fillets (about 5 ounces each)
- 1 organic yellow onion
- 1 organic zucchini or yellow squash
- 3 organic scallions
- Sunbasket tomatillo simmer sauce (tomatillos - green tomatoes - green chile peppers - onions - scallions - cilantro - pumpkin seeds - garlic - sesame seeds)
Calories 440, Total Fat 20g (26% DV), Sat. Fat 2.5g (13% DV), Trans Fat 0g, Cholest. 160mg (53% DV), Sodium 200mg (9% DV), Total Carb. 20g (7% DV), Fiber 5g (18% DV), Total Sugars 9g (Incl. 0g Added Sugars, 0% DV), Protein 47g
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.
Wash produce before use
Prep and start cooking the fish
- Pat the fish dry with a paper towel; season generously with salt and pepper.
In a medium [large] frying pan over medium-high heat, warm 2 to 3 teaspoons 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 6 minutes. Turn and cook until the fish easily lifts away from the pan but is not yet cooked through, 1 to 2 minutes. Transfer to a plate. Do not clean the pan. While the fish is cooking, prepare the vegetables.
Prep the vegetables
- Peel the onion and cut in half lengthwise, then crosswise into enough thin slices to measure ¾ cup [1½ cups].
- Cut the zucchini in half lengthwise, then crosswise into ½-inch-thick half-moons.
- Trim the root ends from the scallions; thinly slice the scallions on the diagonal for garnish.
Cook the vegetables and sauce; finish the fish
In the same pan used for the fish, warm 2 to 3 teaspoons oil over medium-high heat until hot but not smoking. Stir in the onion, season with salt and pepper, and cook until starting to soften, 1 to 2 minutes. Stir in the zucchini and cook until starting to soften, 1 to 2 minutes.
Add the tomatillo simmer sauce and ¼ cup [½ cup] water and bring to a boil, then reduce to a simmer and cook until the sauce starts to thicken, 2 to 3 minutes. Add the fish (skin side up for the skin-on salmon or snapper) and cook until the flesh is opaque and flaky and the sauce is thickened, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper.
Transfer the fish, vegetables, and tomatillo sauce to individual bowls. Garnish with the scallions and serve.
- Measure the onion.
- Measure the water for the sauce.
- Time the cooking.
- Garnish with the scallions.