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Seared Salmon & Roasted Potato Salad

with Pickled Mustard Seeds & Crème Fraîche Sauce

  • Group Created with Sketch.
    Time
    40-50 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 610 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

In this recipe, pan-seared salmon pairs perfectly with a unique kale and potato salad. We’re roasting our potato for crispy texture, then adding in a special ingredient: pickled mustard seeds. Cooked for just a minute or two with vinegar and sugar (along with aromatic shallot), the seeds plump up, making for satisfying pops of tangy, sweet, and subtly hot flavor. We’re dressing the warm vegetables with a bit of olive oil—and reserving the classic creamy element for a simple sauce, served on the side for drizzling over the whole dish.

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instructions
Prepare the ingredients & make the sauce:
1 Prepare the ingredients & make the sauce:

Preheat the oven to 450°F. Wash and dry the fresh produce. Medium dice the potato. Peel and thinly slice the shallot. Remove and discard the kale stems; finely chop the leaves. Roughly chop the pistachios. In a bowl, combine the crème fraîche and 1/4 of the vinegar. Season with salt and pepper to taste.

Roast the potato:
2 Roast the potato:

Place the potato on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven and carefully transfer to a large bowl.

Pickle the shallot & mustard seeds:
3 Pickle the shallot & mustard seeds:

While the potato roasts, in a small pot, combine the mustard seeds, sugar, remaining vinegar, half the shallot and ¼ cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined and the sugar has dissolved. Set aside to cool, stirring occasionally, for at least 10 minutes.

Cook the kale:
4 Cook the kale:

While the shallot and mustard seeds cool, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the remaining shallot; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the kale; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly wilted. Add 1/3 cup of water and cook, stirring frequently, 2 to 4 minutes, or until the kale has wilted and the water has cooked off. Season with salt and pepper to taste. Remove from heat. Transfer to the bowl of roasted potato. Wipe out the pan.

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 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fillets, skinless side down. Cook 4 to 5 minutes on the first side, or until lightly browned. Flip and cook 1 to 2 minutes, or until lightly browned and cooked to your desired degree of doneness. Remove from heat.

Make the potato salad & plate your dish:
6 Make the potato salad & plate your dish:

While the salmon cooks, to the bowl of roasted potato and cooked kale, add the pickled shallot and mustard seeds (draining before adding). Drizzle with olive oil and season with salt and pepper. Stir to thoroughly combine; season with salt and pepper to taste. Divide the potato salad and cooked salmon fillets between 2 dishes. Drizzle with olive oil. Garnish the potato salad with the pistachios. Serve with the sauce 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.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients & make the sauce:

Preheat the oven to 450°F. Wash and dry the fresh produce. Medium dice the potato. Peel and thinly slice the shallot. Remove and discard the kale stems; finely chop the leaves. Roughly chop the pistachios. In a bowl, combine the crème fraîche and 1/4 of the vinegar. Season with salt and pepper to taste.

2 Roast the potato:

Place the potato on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven and carefully transfer to a large bowl.

Roast the potato:
Pickle the shallot & mustard seeds:
3 Pickle the shallot & mustard seeds:

While the potato roasts, in a small pot, combine the mustard seeds, sugar, remaining vinegar, half the shallot and ¼ cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined and the sugar has dissolved. Set aside to cool, stirring occasionally, for at least 10 minutes.

4 Cook the kale:

While the shallot and mustard seeds cool, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the remaining shallot; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the kale; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly wilted. Add 1/3 cup of water and cook, stirring frequently, 2 to 4 minutes, or until the kale has wilted and the water has cooked off. Season with salt and pepper to taste. Remove from heat. Transfer to the bowl of roasted potato. Wipe out the pan.

Cook the kale:
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 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fillets, skinless side down. Cook 4 to 5 minutes on the first side, or until lightly browned. Flip and cook 1 to 2 minutes, or until lightly browned and cooked to your desired degree of doneness. Remove from heat.

6 Make the potato salad & plate your dish:

While the salmon cooks, to the bowl of roasted potato and cooked kale, add the pickled shallot and mustard seeds (draining before adding). Drizzle with olive oil and season with salt and pepper. Stir to thoroughly combine; season with salt and pepper to taste. Divide the potato salad and cooked salmon fillets between 2 dishes. Drizzle with olive oil. Garnish the potato salad with the pistachios. Serve with the sauce on the side. Enjoy!

Make the potato salad & plate your dish: