Tag Archives: salmon

My Experience with Blue Apron

5 Nov

When it comes to food, I like to be in control. I like to be the one picking out groceries and I like to be the one cooking. But honestly, grocery shopping can be a pain sometimes.

Inspired by the discount offer of two free meals for first time users of Blue Apron (Blue Apron has also been sponsoring some of the podcasts I listen to lately), I decided to try out the services. With my discount offer, I paid about $40 for three meals intended to serve two people (regular price of about $60).

Blue Apron is a food delivery service that takes care of the grocery shopping, allowing customers to enjoy and focus on the cooking experience. After noting dietary preferences, Blue Apron ships three pre-shopped and pre-portioned meals on a week-by-week basis. The food gets carefully portioned and packaged and is shipped in a refrigerated box.

I wanted to keep an open mind, so I did not check off any dietary preferences to see what they would send me. The week before my delivery, Blue Apron sent me an email with the ingredients and recipes I would be receiving:

  • Pan-Seared Salmon with Arugula, Candy Stripe Beets & Horseradish Sour Cream
  • Greek-Style Braised Chicken Thighs with Fingerling Potatoes
  • Caramelized Pork & Congee with Crispy Shallots & Black Garlic

Each meal is slated to take an average of 35 minutes to prepare. While no nutrition information is provided for individual recipes, Blue Apron notes that each meal contains between 500 and 700 calories per serving.

Below I discuss the meals I received and cooked, showing pictures and providing individual feedback for each recipe.

Pan-Seared Salmon with Arugula, Candy Stripe Beets & Horseradish Sour Cream

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I cooked the fish on my first night Continue reading

Mustard Roasted Salmon with Asparagus and Fingerlings

29 Jun

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It’s hot here in New York, but I am still turning on the oven…for now. The temperature has not yet escalated to the point where I refuse to be in the kitchen under heat. So, a simple, roasted dinner I made.

As per my last post, I am trying to incorporate more fish into my diet. Salmon is in season in the summertime, and the pink, fatty fish looks so nice next to green and gold asparagus and fingerling potatoes.

I was in the Upper West Side area on a Friday afternoon, and after seeing every other person on the street with a shopping bag from New York City’s famous Zabar’s, I just had to go in and pick up some fish for dinner.

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The vegetables were from the Columbia greenmarket. Fingerlings are one of my favorite potato varieties. They really do look like little fingers! I had some leftover kale ribbons, so I spread my roasted vegetables on a small bed of raw kale.

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A no-fuss oven to plate dinner.

 

Mustard Roasted Salmon with Asparagus and Fingerlings

The salmon served 2, the vegetables served 4 (I saved for leftovers the next day)…you can always adjust the amounts if you want 

For the vegetables:

1 bunch of asparagus, trimmed at the ends

10 fingerling potatoes, sliced in half the long way and sliced again if you want the smaller

1-2 tablespoon olive oil

salt and pepper, to taste

For the fish:

1 large fillet of salmon (about 1/4 pound)

1/2 tablespoon mustard

1 1/2 tablespoons olive oil

1/2 tablespoon red wine vinegar (or lemon juice)

a pinch of each salt and pepper

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.

Spread the potatoes on one half of the baking sheet, and the asparagus on the other half of the baking sheet in a single layer (if you can’t make a single layer, use 2 baking sheets). Drizzle the olive oil over the vegetables, tossing to coat. Sprinkle with a dash of salt and pepper (you can always use more later).

Roast the vegetables, checking after 10 minutes. The asparagus will be done before the potatoes. After 10-15 minutes, the asparagus will probably be done. Transfer the asparagus to a serving plate, re-distribute and spread the potatoes out on the baking sheet, and return the potatoes to the oven. They will cook for about 20 to 30 minutes more or until slightly golden and soft.

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Meanwhile, pat the salmon dry. Line your baking sheet (or pie pan!) with a rectangle of parchment paper. Place the salmon onto the parchment, skin side down.

Whisk together the mustard, olive oil, vinegar or lemon juice, and salt and pepper. Spoon it over the salmon (you may not need all of it, save the rest for a vinaigrette…just don’t double dip your spoon). Roast the fish in the oven for about 10-20 minutes, checking oven so as not to overcook the salmon.

Soba Bowls with Tea-Poached Salmon

1 May

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I had a great meal last weekend at cocoron in Manhattan’s Lower East Side. cocoron is a soba shop, serving up noodle bowls both hot and cold. I had the warm vege oroshi soba, which was a simple steaming bowl of soba noodles with vegetables: daikon radish, watercress, ginger…perfect with a side of spicy kimchi and cabbage with a miso-sesame dressing.

Slurping up a big bowl of noodles screams comfort, and I am on such a soba kick right now. My one qualm with soba noodles is how sticky they get when I make them at home. They are so starchy and end up mushing together. Now I know that I need to rinse them after draining to take off the excess starch.

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I remember when I first got the Sprouted Kitchen‘s cookbook late last summer, this Soba Bowl with Tea-Poached Salmon caught my eye immediately. It was the first thing I made from the cookbook, and after making it again tonight, I knew I had to share the recipe here.

Tea is a great medium for poaching and making sauces. I know Jackie Newgent is a big fan of using tea in her recipes, and I used it in the Rigatoni Bolognese that I posted about a few weeks back.

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This recipe looks a bit involved, but there are really just 3 parts: roasting broccoli, poaching the salmon, and preparing the sauce. All of this happens simultaneously, so the meal really comes together quite quickly. I think broccoli goes great with this type of dish, but if you prefer to use another seasonal vegetable, maybe asparagus or bok choy or sautéed greens, feel free. If you can’t find soba noodles at your store, you can use spaghetti or rice noodles. And to make the meal vegetarian, simply omit the fish or poach some tofu…

Soba Bowls with Tea-Poached Salmon

adapted from the Sprouted Kitchen Cookbook, serves 4

Sauce:

3 tablespoons toasted sesame oil

2 tablespoons tahini

2 tablespoons agave nectar

grated zest and juice of 1 lime

3 tablespoons tamari or soy sauce

2-inch piece of fresh ginger, peeled and grated

Broccoli:

1 bunch broccoli or other seasonal vegetable

2 teaspoons extra-virgin olive oil

1 clove garlic, minced

pinch of salt

Salmon:

3 bags green tea

1 tablespoon peppercorns

1/2 cup mirin or dry white wine

1 pound wild salmon fillet

Putting it all together:

1 (8-9.5-ounce) pack soba noodles

4 green onions, thinly sliced

1/4 cup white or black sesame seeds

Directions:

Preheat oven to 425 degrees F.

Make the sauce: In a small bowl, whisk together the sesame oil, tahini, agave nectar, lime zest and juice, tamari, and grated ginger until smooth. Set aside.

Roast the broccoli: Cut the broccoli into small florets, including some of the stems. Toss the broccoli with the olive oil, garlic, and salt and spread on a baking sheet. Roast for 15 minutes, then remove from the oven.

Poach the salmon: In a saucepan, bring 1 cup water to a gentle simmer. Turn the heat down to low, add the tea bags and peppercorns and steep for 3 minutes, then discard the tea bags. Add the mirin to the poaching liquid. Gentle slide in the salmon, skin side down. Cover, and cook until the salmon is just barely cooked in the middle, 8-10 minutes, depending on the thickness of the fillet. If in doubt, it is better to undercook the salmon a bit rather than overcook it. Remove the salmon to a plate and flake it with a fork. Set aside.

Putting it all together: Bring a large pot of salted water to a boil. Cook the soba noodles according to package instructions or until al dente. Drain the noodles. In a large bowl, toss together the warm noodles, broccoli, dressing, green onions, and sesame seeds. Divide the noodles among bowls and top with a portion of the salmon. Serve.

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