Salmon with snap peas, carrots, and red pepper–almond salsa | Sunbasket

Name: Salmon with snap peas, carrots, and red pepper–almond salsa | Sunbasket
Ingredients: 1 organic cucumber; 1 ounce roasted red peppers; 3 tablespoons roasted almonds; 1 organic lime; Sunbasket mint-cilantro chutney base (EVOO - fresh mint - fresh garlic - fresh cilantro - fresh ginger - garam masala); 1 or 2 organic carrots (about 6 ounces total); ¼ pound organic sugar snap or snow peas (see Market Watch note); ½ teaspoon ground coriander; Seafood options:; 2 wild Alaskan skin-on salmon fillets (about 5 ounces each); 2 wild Alaskan skinless halibut fillets (about 6 ounces each); 10 ounces wild sea scallops

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The secret’s in the sauce for this easy, gluten-free salmon dinner. It’s got California flavor by way of India, with mint-cilantro chutney and a bright salsa.

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Ingredients

1 organic cucumber
1 ounce roasted red peppers
3 tablespoons roasted almonds
1 organic lime
Sunbasket mint-cilantro chutney base (EVOO - fresh mint - fresh garlic - fresh cilantro - fresh ginger - garam masala)
1 or 2 organic carrots (about 6 ounces total)
¼ pound organic sugar snap or snow peas (see Market Watch note)
½ teaspoon ground coriander
Seafood options:
2 wild Alaskan skin-on salmon fillets (about 5 ounces each)
2 wild Alaskan skinless halibut fillets (about 6 ounces each)
10 ounces wild sea scallops