30 Minute Dinner: Thai-Style Salmon with Asian Pear Salad

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

One thing I was initially turned off by was the packaging because I like to consider myself eco-friendly-ish. I then noticed that its ALL recyclable which put me at ease. As you see from the unboxing, everything for each recipe is pretty much in its own bag (with the exception of the meat and leafy greens), so you wont be confused about what ingredients go with what dish.

I’m a chef, as you know, so naturally everything was very easy and straightforward to figure out. I think I’m going to have Craig do our next order and see what he has to say, but my feeling is that it will not be a problem for a novice or intermediate cook to figure out since its all laid out very clearly on the menu card.

Another thing that novice cooks will appreciate is that you get some really fancy flavors without having to buy hundreds of dollars of pantry staples. This dish, for example, has coconut vinegar in it. Most people who are not avid cooks wont want to spend $10 on a bottle of vinegar they may not frequently use, so getting exactly the amount the recipe calls for is nice.

Depending on where you live, you may or may not have access to the quality of ingredients you get from Sun Basket. I live in Austin, which is a food mecca, but the farmers markets leave something to be desired compared to the ones in California where these goodies come from.

When all was said and done, my biggest complaint was that there wasn’t more food. Even though there’s just 2 of us, I’ve gotten used to cooking extra so I can have leftovers. Each 2 person portion in these videos was enough for 2 large meals or 3 medium meals, which isn’t enough for me. I’m ordering the 4 person sizes from here on out. If you are just 1 person, 2 servings of each is great. If you are 2 people, you may be ok with 2 without leftovers. Anymore than that, definitely get the 4 person size because…well the meals are really tasty and you will want more 😉

I wanted to come to this review with something negative so you will see I’m not being biased, but I was truly very impressed with our first box. Very fresh, super delicious flavors similar to how I like to cook: several textures and interesting contrasts with the fresh herbs and spices.

At $11.49/meal, it may not be the very cheapest thing I make (egg dishes, primarily are what I make that is cheaper), but when you consider we ate wild fish and organic meats at every meal, we would be paying $30/plate for the same thing at a restaurant and at least as much, but probably much more at the store because you end up with lots of extra stuff, some of which usually goes bad before using it 🙁

If you do decide to try it out, I would be ever so appreciative if you did so using the link below as I will get a small commission that allows me to keep producing more videos and recipes for you 🙂

If not, make the recipe on your own anyway. Its really tasty!


Sun Basket portions hand-selected, seasonal ingredients from the Pacific Coast’s best farms for healthy and delicious paleo recipes (like this salmon recipe).

  • Organic & non-GMO produce
  • Sustainably sourced, seasonal ingredients from the country’s top farms
  • Grass-fed, antibiotic-free pastured meats & sustainable seafood from ranchers & fishermen we trust
  • Simple, healthy, delicious recipes
  • Breakfast, Paleo, Gluten-free & Vegetarian options available

Get 3 free meals from Sun Basket here: http://go.pktv.us/sun-basket


Thai-Style Salmon with Asian Pear Salad

Total Time: 25 minutes

Yield: 2 servings

570 calories


  • Two 6-ounce skin-on wild Alaskan salmon fillets
  • Sauce:
  • 4 cloves fresh garlic
  • 1/4 cup fresh cilantro
  • 1 lime
  • 1 Thai chile (optional)
  • salt and pepper to taste
  • Salad:
  • 2 stalks celery
  • 4 scallions
  • 1 Asian pear
  • 1 ounce roasted cashews
  • 3 tablespoons shaved unsweetened coconut
  • 2 teaspoons fried shallots (optional)
  • Dressing:
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons coconut vinegar
  • 1/2 teaspoon coconut sugar (optional)
  • salt and pepper to taste


    Make the lime-chile sauce:
  1. Finely chop enough garlic to measure ½ teaspoon.
  2. Coarsely chop half the cilantro; remove any coarse stems from the remaining cilantro.
  3. Zest and juice the lime.
  4. If using, finely chop the Thai chile. Wash your hands after handling.
  5. 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.
  6. Prep the salad ingredients and vinaigrette:
  7. Trim the ends from the celery; if desired, peel the stalks. Thinly slice the celery on the diagonal.
  8. Trim the root ends from the scallions; thinly slice the scallions on the diagonal.
  9. Cut the Asian pear in half and remove the core; thinly slice the fruit.
  10. 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.
  11. Salmon:
  12. Cook the salmon
  13. Pat the salmon dry with a paper towel. Season generously with salt and pepper.
  14. 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.
  15. While the salmon cooks, finish the salad.
  16. Assemble the salad:
  17. 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.
  18. Serve:
  19. Transfer the salmon to individual plates. Top with the lime-chile sauce, and serve with the pear salad on the side.


About the Author

Harnessing 10 years of experience as a private chef to the Southern California elite and a deep understanding of the healing properties of food, Camille is committed to transforming the lives of those she touches by helping them shifting healthcare from the medicine cabinet to the pantry and the doctors office to the garden.