Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Crispy Salmon

with Orzo, Green Bean & Cucumber Salad

Crispy Salmon with Orzo, Green Bean & Cucumber Salad
Cook Time
15-25mins
Makes
2 Servings
Nutrition
Group 2
Est. 660 calories

In this simple, elegant dish, crispy salmon pairs perfectly with a creamy, lemony salad of orzo pasta and refreshing vegetables. (To give the pan-seared salmon its delicate crunch, we’re letting it cook nearly through on the skin side. Once turned, it needs only another minute or so.) The whole meal gets a sweet, aromatic lift from fresh dill, which forms a classically delicious trio with the salmon and lemon—and makes for a gorgeous garnish.

Prepare the ingredients:

1 Prepare the ingredients:


Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Snap off and discard the green bean stems; cut into 1-inch pieces on an angle. Peel and mince the garlic and shallot. Peel the cucumber, leaving alternating strips of skin intact. Halve the cucumber lengthwise; scoop out and discard the seeds, then medium dice. Finely chop the parsley leaves and stems. Pick the dill fronds off the stems; discard the stems and finely chop half the fronds, leaving the rest whole. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon.

Cook the orzo:

2 Cook the orzo:


Add the orzo to the pot of boiling water and cook 7 to 8 minutes, or until just shy of al dente (still slightly firm to the bite). Turn off the heat. Drain thoroughly; rinse under warm water for 30 seconds to 1 minute to prevent sticking. Return the cooked orzo to the pot.

Cook the green beans:

3 Cook the green beans:


While the orzo cooks, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the green beans; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until slightly softened. Add the garlic and shallot; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Remove from heat.

Make the orzo salad:

4 Make the orzo salad:


To the pot of cooked orzo, add the cooked green beans, sour cream, cucumber, parsley, chopped dill, lemon zest, the juice of 2 lemon wedges and 1 tablespoon of olive oil. Stir to thoroughly combine; season with salt and pepper to taste. Rinse and wipe out the pan used to cook the green beans.

Cook the salmon:

5 Cook the salmon:


Pat the salmon fillets dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fillets, skin sides down; cook 4 to 5 minutes on the first side, or until crispy. Flip and cook 30 seconds to 1 minute, or until cooked to your desired degree of doneness. Remove from heat.

Plate your dish:

6 Plate your dish:


Divide the orzo salad between 2 dishes. Top with the cooked salmon fillets. Garnish with the whole dill fronds and remaining lemon wedges. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:


Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Snap off and discard the green bean stems; cut into 1-inch pieces on an angle. Peel and mince the garlic and shallot. Peel the cucumber, leaving alternating strips of skin intact. Halve the cucumber lengthwise; scoop out and discard the seeds, then medium dice. Finely chop the parsley leaves and stems. Pick the dill fronds off the stems; discard the stems and finely chop half the fronds, leaving the rest whole. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon.

2 Cook the orzo:


Add the orzo to the pot of boiling water and cook 7 to 8 minutes, or until just shy of al dente (still slightly firm to the bite). Turn off the heat. Drain thoroughly; rinse under warm water for 30 seconds to 1 minute to prevent sticking. Return the cooked orzo to the pot.

Cook the green beans:

3 Cook the green beans:


While the orzo cooks, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the green beans; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until slightly softened. Add the garlic and shallot; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Remove from heat.

4 Make the orzo salad:


To the pot of cooked orzo, add the cooked green beans, sour cream, cucumber, parsley, chopped dill, lemon zest, the juice of 2 lemon wedges and 1 tablespoon of olive oil. Stir to thoroughly combine; season with salt and pepper to taste. Rinse and wipe out the pan used to cook the green beans.

Cook the salmon:

5 Cook the salmon:


Pat the salmon fillets dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fillets, skin sides down; cook 4 to 5 minutes on the first side, or until crispy. Flip and cook 30 seconds to 1 minute, or until cooked to your desired degree of doneness. Remove from heat.

6 Plate your dish:


Divide the orzo salad between 2 dishes. Top with the cooked salmon fillets. Garnish with the whole dill fronds and remaining lemon wedges. Enjoy!

Plate your dish: