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For a fresh flip on simple seared salmon, melt a spicy Calabrian chile butter on top and toss in a refreshing salad full of vibrant watermelon radishes and crispy quinoa.
Contains: milk, fish.
Note: The salmon may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes
What You Get
Calabrian chile butter
Red wine vinaigrette
Wild salmon (see note below)
What You'll Need
Salt and freshly ground pepper
Set the chile butter on the counter and let it start to come to room temperature. Quarter and slice 1 or 2 radishes. Place the radish slices in a large bowl, drizzle with 3 tablespoons of the vinaigrette, season with salt and pepper, and toss to combine. Cut the lemon into wedges for serving.
In a large nonstick frying pan over medium heat, warm 1 teaspoon vegetable oil. Add 1 cup of the quinoa, season generously with salt, and cook, stirring occasionally, until very crunchy, 10 minutes. Transfer to a bowl.
Meanwhile, remove the salmon from the packaging, cut it into 3 pieces, pat dry with paper towels, and season on both sides with salt.
Wipe out the frying pan, return it to medium-high heat, and warm 2 tablespoons vegetable oil. Add the salmon, skin-side down, and cook until the skin is crispy and the flesh is mostly cooked through, 3 to 5 minutes, depending on thickness. Flip and continue cooking until nearly firm or done to your liking, 30 seconds longer for medium-well. Transfer the salmon to plates and spread with the chile butter.
Add the crispy quinoa and greens to the radish slices, drizzle with ¼ cup of the vinaigrette, season with salt and pepper, and toss to combine. Heap the salad alongside the salmon and serve warm, with the lemon wedges for squeezing.