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Asian Sesame Tilapia and Clementine Salad

Asian Sesame Tilapia and Clementine Salad

with Bulgur and Tangy Ginger Sauce
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Calories
: 
660 kcal
Protein
: 
42g protein
Difficulty
: 
Easy
Allergens:
  • Tilapia
  • Wheat
  • Soy
  • Sesame
  • Cashews
  • Sulphites
  • Gluten
  • May contain traces of allergens
  • Crustaceans
  • Egg
  • Fish
  • Milk
  • Mustard
  • Sesame
  • Sulphites
  • Soy
  • Tree nuts
  • Peanuts
  • Wheat
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

300 g

Tilapia

(Contains: Tilapia)

½ cup

Bulgur Wheat

(Contains: Gluten, May contain traces of allergens, Wheat)

56 g

Red Cabbage, shredded

56 g

Spring Mix

2 unit(s)

Clementine

7 g

Cilantro

4 tbsp

Ginger Sauce

(Contains: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Sesame, Sulphites, May contain traces of allergens, Soy, Wheat)

9 g

Sesame Seeds

(Contains: Soy, Sulphites, Tree nuts, Egg, Gluten, Milk, Mustard, Peanuts, May contain traces of allergens, Sesame)

28 g

Cashews, chopped

(Contains: Soy, Sulphites, Wheat, Egg, Milk, Mustard, Peanuts, Sesame, May contain traces of allergens, Cashews)

1 tbsp

White Wine Vinegar

(Contains: May contain traces of allergens, Sulphites, Egg, Fish, Milk, Mustard, Sesame, Soy, Wheat)

11 g

Asian Sesame Blend

(Contains: Wheat, Milk, Mustard, Peanuts, Soy, Sulphites, Tree nuts, May contain traces of allergens, Sesame)

Not included in your delivery

1.5 tbsp

Oil*

2 tsp

Sugar*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Calories660 kcal
Fat25 g
Saturated Fat4.5 g
Carbohydrate72 g
Sugar21 g
Dietary Fiber9 g
Protein42 g
Cholesterol75 mg
Sodium850 mg
Trans Fat0.5 g
Potassium1100 mg
Calcium125 mg
Iron4.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

Cook bulgur
1
  • Before starting, wash and dry all produce.
  • To a medium pot, add 3/4 cup (1 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high. 
  • Once boiling, add bulgur. Cover, remove from heat and let stand for 15-16 min, until bulgur is tender and liquid is absorbed.
Pickle cabbage and prep
2
  • To a small pot, add cabbage, vinegar, 2 tbsp (1/4 cup) water and 2 tsp (4 tsp) sugar. Season with salt. Bring to a simmer over medium-high. 
  • Once simmering, cook for 1-2 min, stirring often, until sugar dissolves.
  • Remove from heat. Transfer cabbage, including pickling liquid, to a large bowl. Place in the fridge to cool. 
  • Peel clementines, then separate into segments.
  • Roughly chop cilantro.
Toast sesame seeds and cashews
3
  • Heat a large non-stick pan over medium.
  • When hot, add sesame seeds and cashews to the dry pan. Season with salt and pepper.
  • Toast for 4-6 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
  • Transfer to a plate.
Cook tilapia
4
  • Reheat the same pan over medium-high.
  • While pan heats, pat tilapia dry with paper towels, pressing well to absorb as much moisture as possible. Season with Asian Sesame Blend, salt and pepper.
  • When hot, add 1 tbsp oil, then add tilapia. Pan-fry for 3-4 min per side, until tilapia is cooked through.** (NOTE: Don't crowd the pan; cook in 2 batches for 4 servings, using 1 tbsp oil per batch.) (TIP: Reduce heat to medium if tilapia starts to burn.)
Make ginger sauce and assemble salad
5
  • While tilapia cooks, to a medium bowl, add ginger sauce, 2 tbsp (1/4 cup) pickling liquid (from step 2) and 1/2 tbsp (1 tbsp) oil. Whisk to combine. (NOTE: This is your tangy ginger sauce.)
  • Drain and discard remaining pickling liquid from cabbage.
  • To the bowl of cabbage, add spring mix, clementines, half the toasted cashew-sesame mix and 2 tbsp (1/4 cup) tangy ginger sauce. Toss to coat.
Finish and serve
6
  • Stir half the cilantro into bulgur.
  • Divide bulgur and salad between plates.
  • Top with tilapia.
  • Drizzle remaining tangy ginger sauce over top.
  • Sprinkle remaining cilantro and remaining cashew-sesame mix over top.

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