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Monday, August 11, 2014

Pan-Seared Salmon with Fennel and Heirloom Potato Salad - Blue Apron

Remember that post where I talked about Blue Apron and its awesomeness?
Oh .. you don't? Well you can read it here.

Wednesday I got another Blue Apron shipment.  This one I completely forgot about, but was pleasantly surprised with what arrived that day.  A beef dish, a chicken dish, and a salmon dish.  I decided to cook the fresh salmon dish first as this was probably the meal that needed to be cooked the fastest.
(The meat comes fresh and not frozen- packed in an insulated box with ice)

To be honest, this was also the dish I was least excited about at first glance.  Salmon, potatoes fennel, eh seemed a little boring and I am not a huge fennel fan.  BUT- it was sitting there in my kitchen and only required seven ingredients.  Seven ingredients and super simple instructions.

I am starting to like this better...

Pan-Seared Salmon

with Fennel & Heirloom Potato Salad

2 Scallions 
1 Bulb Fennel, With Fronds 
1 Bunch Tarragon 
1 Lemon 
3/4 Pound Heirloom Fingerling Potatoes 
2 Skin-On Salmon Fillets 
1 Tablespoon Whole Grain Dijon Mustard 

Makes: 2 Servings
Calories: About 540 Per Serving

Wash and dry the fresh produce. Remove and discard the roots of the scallions; thinly slice the scallions on an angle. Quarter the lemon and remove the seeds. Pick off some of the fennel fronds and roughly chop. Cut off and discard the fennel stems and root; thinly slice the bulb and place it in a bowl of cold water along with the juice of 1 lemon wedge. (NOTE**  They did not say to mandolin the fennel and because you are eating this as a raw salad... I highly suggest using a mandolin to slice this very thin.  If you don't have a mandolin, you can slice it thicker like I did and place it in a pan to cook a few minutes ).  Pick the tarragon leaves off the stems; discard the stems and roughly chop the leaves. Cut the potatoes into large pieces, place in a small pot and completely cover with cold water.


Season the potatoes in water with salt, then heat to boiling on high. Once the water is boiling, cook the potatoes 10 to 12 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot.

While the potatoes cook, drain the fennel thoroughly and place in a medium bowl along with the fennel fronds and half the scallions (save the rest for the potato salad). Stir in the juice of 2 lemon wedges and a drizzle of olive oil. Season with salt and pepper to taste. Toss to thoroughly coat and set aside as you continue cooking.  

While the potatoes continue to cook, pat the salmon fillets dry and season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot.  Add the seasoned salmon, skin side down first, and cook, loosely covering the pan with aluminum foil, 3 to 4 minutes per side, or until cooked to your desired degree of doneness.

Add the mustard, tarragon, remaining scallions, the juice of the remaining lemon wedge and a drizzle of olive oil to the cooked potatoes. Season with salt and pepper to taste and toss to thoroughly coat.

Divide the cooked salmon and potato salad between 2 plates.
 Top with the dressed fennel. Enjoy!

I LOVED this meal.  The flavors were simple yet really stood out.  The potato salad with the mustard and tarragon was amazing.  The fennel salad was light and refreshing.  The salmon was cooked perfectly and not subtle, just simply pan seared.

The simplicity of this meal and the ingredients really won me over.  If you want a simple balanced seafood meal for under 600 calories...then put this on your list.

Click here for a printable PDF of the recipe and ingredient list.

1 comment :

  1. Thanks for this great post, i find it very interesting and very well thought out and put together. I look forward to reading your work in the future.


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