(Sunbasket) Crispy Salmon Tenders with Togarashi Fries and Baby Broccoli

subheading: In your bag:

1 bag serves 2 (2 bags serve 4)

Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

10 ounces organic baby broccoli

1 organic lemon

subheading: Fish options:

2 wild Alaskan skin-on salmon fillets (about 5 ounces each)

2 wild Alaskan skinless halibut fillets (about 6 ounces each)

2 sustainably farmed rainbow trout fillets (about 6 ounces each)

1 organic egg

Sun Basket Parmesan panko (Parmesan - panko)

1 organic purple or other sweet potato

1 tablespoon shichimi togarashi

Sun Basket sambal mayo (paleo mayo - sambal oelek)

Chef's Tip

To remove the skin from the salmon or trout, lay the fish skin side down on a cutting board. Holding one end of the skin firmly with your fingers, use a sharp knife to gently glide the knife between the skin and flesh, pressing the knife edge lightly against the skin and using a gentle sawing motion if necessary to cut away the skin.

Directions at sunbasket.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer