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BBQ-Spiced Salmon & Green Beans

with Red, White & Blue Heirloom Potato Salad

  • icon_cook Created with Sketch.
    Cook Time
    25-35 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 525 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

Happy 4th of July, chefs! We’re celebrating under the fireworks with the classic flavors of a barbecue-style dry rub. A warming, herbaceous and subtly sweet mix of seasonings, the spice blend coats and deliciously infuses the salmon fillets, charring slightly in the hot pan for added, smoky depth. On the side, we’re serving a red, white and blue potato salad. The patriotic hues of these heirloom spuds are the product of antioxidants bearing subtly fruity notes, which perfectly complement the tangy dressing.

fresh
ingredients
BBQ-Spiced Salmon & Green Beans with Red, White & Blue Heirloom Potato Salad
Title
  • 4 Skinless Salmon Fillets
  • 2 cloves Garlic
  • 2 Scallions
  • 2 stalks Celery
  • 1 lb Multicolored Heirloom Potatoes
  • 1 Lemon
  • ½ lb Green Beans
  • 2 Tbsps Dijon Mustard
  • 1 Shallot
  • ⅓ cup Mayonnaise
  • 1 Tbsp Bbq Salmon Spice Blend (Smoked Sweet Paprika, Sweet Paprika, Ground Fennels Seeds, Ground Coriander, Garlic Powder & Light Brown Sugar)
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Trim off and discard the ends of the green beans. Peel and mince the garlic; using the flat side of your knife, smash until it resembles a paste. Cut the potatoes into bite-sized pieces. Thinly slice the celery. Cut off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Quarter and deseed the lemon. Peel and mince the shallot to get 2 tablespoons of minced shallot (you may have extra); place in a small bowl with the juice of all 4 lemon wedges.

Blanch the green beans:
2 Blanch the green beans:

Fill a medium bowl with ice water. Add the green beans to the pot of boiling water. Cook 2 to 3 minutes, or until bright green and slightly tender. Using a slotted spoon or strainer, transfer to the bowl of ice water, leaving the pot of water boiling. Let the cooked green beans stand until cool. Once cool, drain thoroughly and pat dry with paper towels.

Make the vinaigrette:
3 Make the vinaigrette:

While the green beans cool, add the garlic paste and mustard to the shallot-lemon juice mixture; season with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until well combined.

Make the potato salad:
4 Make the potato salad:

Add the potatoes to the pot of boiling water used to cook the green beans. Cook 10 to 12 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and rinse under cold water; return to the pot. Add the celery, white bottoms of the scallions, mayonnaise and half the vinaigrette; stir to thoroughly combine and season with salt and pepper to taste. Transfer to a serving dish.

Cook the salmon:
5 Cook the salmon:

While the potatoes cook, pat the salmon fillets dry with paper towels. Season on both sides with salt, pepper and the spice blend. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fillets and cook 3 to 5 minutes per side, or until browned and cooked to your desired degree of doneness. Transfer to a serving dish.

Dress the green beans & serve your dish:
6 Dress the green beans & serve your dish:

While the salmon cooks, in a medium bowl, combine the blanched green beans and as much of the remaining vinaigrette as you’d like; toss to coat and season with salt and pepper to taste. Transfer to a serving dish. Garnish the cooked salmon fillets and potato salad with the green tops of the scallions. Serve with the dressed green beans on the side. Enjoy!

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

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Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Trim off and discard the ends of the green beans. Peel and mince the garlic; using the flat side of your knife, smash until it resembles a paste. Cut the potatoes into bite-sized pieces. Thinly slice the celery. Cut off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Quarter and deseed the lemon. Peel and mince the shallot to get 2 tablespoons of minced shallot (you may have extra); place in a small bowl with the juice of all 4 lemon wedges.

2 Blanch the green beans:

Fill a medium bowl with ice water. Add the green beans to the pot of boiling water. Cook 2 to 3 minutes, or until bright green and slightly tender. Using a slotted spoon or strainer, transfer to the bowl of ice water, leaving the pot of water boiling. Let the cooked green beans stand until cool. Once cool, drain thoroughly and pat dry with paper towels.

Blanch the green beans:
Make the vinaigrette:
3 Make the vinaigrette:

While the green beans cool, add the garlic paste and mustard to the shallot-lemon juice mixture; season with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until well combined.

4 Make the potato salad:

Add the potatoes to the pot of boiling water used to cook the green beans. Cook 10 to 12 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and rinse under cold water; return to the pot. Add the celery, white bottoms of the scallions, mayonnaise and half the vinaigrette; stir to thoroughly combine and season with salt and pepper to taste. Transfer to a serving dish.

Make the potato salad:
Cook the salmon:
5 Cook the salmon:

While the potatoes cook, pat the salmon fillets dry with paper towels. Season on both sides with salt, pepper and the spice blend. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fillets and cook 3 to 5 minutes per side, or until browned and cooked to your desired degree of doneness. Transfer to a serving dish.

6 Dress the green beans & serve your dish:

While the salmon cooks, in a medium bowl, combine the blanched green beans and as much of the remaining vinaigrette as you’d like; toss to coat and season with salt and pepper to taste. Transfer to a serving dish. Garnish the cooked salmon fillets and potato salad with the green tops of the scallions. Serve with the dressed green beans on the side. Enjoy!

Dress the green beans & serve your dish: