Roasted Brown Sugar Salmon with Orange Jicama Salad

sweet roasted salmon, jicama mint salad, almond crunch

Serves: 2 | Time to Table: 15 minutes | Calories: 430 | Protein Category: Fish | Allergens: Contains Tree Nuts (Almonds) + Fish (Salmon) | Good Source of: Fiber, Protein, Vitamin C


$13.49/Serving
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Equipment:

  • - Baking Sheet
  • - Foil
  • - Measuring Spoons
  • - Medium Mixing Bowl
  • - Pastry Brush
  • - Small Mixing Bowl
  • - Spatula
  • - Tongs
  • - Whisk

What You Need:

  • - Coarsely Ground Black Pepper
  • - Kosher Salt or Flake Sea Salt
  • - Olive Oil

What We Send:

  • - Almonds
  • - Arugula
  • - Brown Sugar
  • - Fennel Root
  • - Jicama
  • - Mint
  • - Orange Slices
  • - Salmon

Wine Pairings by @grapefriend

Keeping it simple, we like a classic Pinot Grigio.

Beer Pairings

The citrus and assertive hoppy flavor of an India Pale Ale is the right choice.

TK Table Talk:

Were you brave enough to slow dance in middle school?

What To Do:

1. Preheat oven to 475° F. Line a baking sheet with foil and brush lightly with oil.

2. Season Salmon: In a small mixing bowl, stir together the brown sugar, half of the juice from the orange, 1 teaspoon olive oil, 1 teaspoon salt and ½ teaspoon pepper.

Roasted Brown Sugar Salmon with Orange Jicama Salad - Step 1

3. Cook Salmon: Place salmon on the prepared baking sheet and spoon brown sugar mixture over. Roast until just cooked through (8-10 minutes).

Roasted Brown Sugar Salmon with Orange Jicama Salad - Step 2

4. Make Salad Dressing: While salmon is roasting, in the same small bowl whisk together, remaining orange juice, vinegar, 1 tablespoon olive oil, ½ teaspoon salt and ¼ teaspoon pepper. Set aside.

Roasted Brown Sugar Salmon with Orange Jicama Salad - Step 3

5. Make Salad: In a large mixing bowl, toss together the arugula, mint, fennel and jicama. Set aside.

Roasted Brown Sugar Salmon with Orange Jicama Salad - Step 4

6. Toast Almonds: In a small sauté pan over medium-high heat, add the almonds and cook, tossing often, until JUST beginning to brown. Set aside.

7. Dress Salad: RIGHT before serving, whisk dressing again and toss with salad.

To Serve: Place salmon on a platter and top with salad. Sprinkle with toasted almonds.

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