Here’s a simple, healthy and super flavorful weeknight dinner we made using our Sun Basket box. I absolutely LOVE the crunchy salad paired with the fish and the tart and spicy sauce.
To be honest, I never thought I’d order from an ingredient delivery services. Something about them being EVERYWHERE had me want to…not. I also wondered what the benefit was to having fresh food show up in a box when I could just as easily get it at the store.
I got an email from Sun Basket, the only of the delivery services offering all organic and sustainable raised ingredients, asking if I’d like to try a box for free. Never one to turn down free food, I said yes. Our order showed up during an incredibly busy week. I hadn’t been to the store and our fridge looked like a ghost town. I laughed thinking: “I guess going to the store isn’t as easy as it used to be.” (For those of you who haven’t been following my blog, I’m a new mom in addition to running my biz.)
Since I had my camera already setup for cooking videos in my garage, I decided to film the unboxing and each of the 3 recipes so you could follow along with my experience. You can watch the other 2 recipes be filmed here:
Steaks with chimichurri and harissa-roasted sweet potatoes
Lemon chicken with sweet smoked paprika and kale
Ingredients
- Two 6-ounce skin-on wild Alaskan salmon fillets
- 4 cloves fresh garlic
- 1/4 cup fresh cilantro
- 1 lime
- 1 Thai chile (optional)
- salt and pepper to taste
- 2 stalks celery
- 4 scallions
- 1 Asian pear
- 1 ounce roasted cashews
- 3 tablespoons shaved unsweetened coconut
- 2 teaspoons fried shallots (optional)
- 1/4 cup extra virgin olive oil
- 2 tablespoons coconut vinegar
- 1/2 teaspoon coconut sugar (optional)
- salt and pepper to taste
Instructions
- Finely chop enough garlic to measure ½ teaspoon.
- Coarsely chop half the cilantro; remove any coarse stems from the remaining cilantro.
- Zest and juice the lime.
- If using, finely chop the Thai chile. Wash your hands after handling.
- In a small bowl, combine the garlic, cilantro, lime zest, and 1 tablespoon lime juice. Add a pinch of sugar, if desired, and as much Thai chile as you like. Stir in 1 tablespoon oil. Season to taste with salt and pepper.
- Trim the ends from the celery; if desired, peel the stalks. Thinly slice the celery on the diagonal.
- Trim the root ends from the scallions; thinly slice the scallions on the diagonal.
- Cut the Asian pear in half and remove the core; thinly slice the fruit.
- In a small bowl, combine the vinaigrette base with 1 to 2 tablespoons oil and mix well to combine; season to taste with salt and pepper.
- Cook the salmon
- Pat the salmon dry with a paper towel. Season generously with salt and pepper.
- In a pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the salmon, skin side down, and cook until the skin is crisped, 4 to 5 minutes; turn, reduce the heat to medium, and cook until the salmon is opaque and flaky, 2 to 3 minutes longer, depending on thickness. Transfer the salmon to a plate to rest.
- While the salmon cooks, finish the salad.
- In a large bowl, combine the celery, scallions, pear slices, and remaining cilantro with the cashews, shaved coconut, and, if using, the fried shallots. Drizzle with as much of the vinaigrette as you like and toss well to coat. Season to taste with salt and pepper.
- Transfer the salmon to individual plates. Top with the lime-chile sauce, and serve with the pear salad on the side.
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