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Curry Salmon

with Celery and Meyer Lemon Aioli

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The smooth-skinned, slightly sweeter cousin of the common lemon was named for the explorer, Frank Nicholas Meyer, who discovered this prize fruit in China. It’s believed to be a hybrid of mandarin orange and lemon, but tastes mostly of lemon. Because it’s a little less tart and slightly floral, it adds a little “je ne sais quoi” to the French-style garlicky, mayonnaise-based sauce known as aioli.

fresh
ingredients
Curry Salmon with Celery and Meyer Lemon Aioli
Title
  • 2 Russet Potatoes
  • 3 to 4 stalks Celery
  • 1 Meyer Lemon
  • 1 Shallot
  • 1 clove Garlic
  • ¼ cup Mayonnaise
  • 2 Salmon Fillets
  • 1 Tbsp Spicy Curry Powder
  • 1 small bunch Microgreens
tried-and-true
kitchen tools
step-by-step
instructions
Prepare your ingredients:
1 Prepare your ingredients:
Wash the potatoes and celery and dry thoroughly. Preheat oven to 500°F, then heat a medium pot of water to boiling. Peel the potatoes and slice them into thick, round discs. Zest the Meyer lemon and finely chop the shallot. Smash, peel, and chop the garlic until it resembles a paste. Slice the celery very thinly diagonally (on the bias). Set everything aside.
Cook your potatoes:
2 Cook your potatoes:
When the water boils, add the potato rounds. Boil the potatoes for about 5 to 7 minutes, or until they are soft on the outside, but still firm on the inside when pierced with a knife. Drain well. On a rimmed baking sheet, toss the potatoes with about a tablespoon of olive oil and salt and pepper to taste. Roast in the oven about 15 to 20 minutes, or until golden brown, turning over once. There should be no resistance when the potatoes are pierced with a fork.
Make the aioli:
3 Make the aioli:
In a small bowl, whisk together the mayonnaise, garlic paste, Meyer lemon zest, and the juice of half the Meyer lemon. Season with salt and pepper to taste, then set aside.
Make the celery slaw:
4 Make the celery slaw:
In a medium bowl, combine the sliced celery and finely chopped shallot. Toss with about a tablespoon of olive oil and the juice of the other half of the Meyer lemon. Season with salt to taste and set aside.
Prepare and cook your salmon:
5 Prepare and cook your salmon:
In a medium skillet, heat a little olive oil on high. Season the salmon fillets with salt, then coat them with the curry powder. Add the fillets to the skillet, skin side down. Cook about 6 to 8 minutes, or until desired doneness, turning over once. Salmon can be enjoyed anywhere from medium to well done.
Plate your dish:
6 Plate your dish:
Divide the salmon fillets and potatoes between two plates. Top the salmon with a portion of the celery slaw. Garnish with the aioli and micro greens. 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!

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Prepare your ingredients:
1 Prepare your ingredients:
Wash the potatoes and celery and dry thoroughly. Preheat oven to 500°F, then heat a medium pot of water to boiling. Peel the potatoes and slice them into thick, round discs. Zest the Meyer lemon and finely chop the shallot. Smash, peel, and chop the garlic until it resembles a paste. Slice the celery very thinly diagonally (on the bias). Set everything aside.
2 Cook your potatoes:
When the water boils, add the potato rounds. Boil the potatoes for about 5 to 7 minutes, or until they are soft on the outside, but still firm on the inside when pierced with a knife. Drain well. On a rimmed baking sheet, toss the potatoes with about a tablespoon of olive oil and salt and pepper to taste. Roast in the oven about 15 to 20 minutes, or until golden brown, turning over once. There should be no resistance when the potatoes are pierced with a fork.
Cook your potatoes:
Make the aioli:
3 Make the aioli:
In a small bowl, whisk together the mayonnaise, garlic paste, Meyer lemon zest, and the juice of half the Meyer lemon. Season with salt and pepper to taste, then set aside.
4 Make the celery slaw:
In a medium bowl, combine the sliced celery and finely chopped shallot. Toss with about a tablespoon of olive oil and the juice of the other half of the Meyer lemon. Season with salt to taste and set aside.
Make the celery slaw:
Prepare and cook your salmon:
5 Prepare and cook your salmon:
In a medium skillet, heat a little olive oil on high. Season the salmon fillets with salt, then coat them with the curry powder. Add the fillets to the skillet, skin side down. Cook about 6 to 8 minutes, or until desired doneness, turning over once. Salmon can be enjoyed anywhere from medium to well done.
6 Plate your dish:
Divide the salmon fillets and potatoes between two plates. Top the salmon with a portion of the celery slaw. Garnish with the aioli and micro greens. Enjoy!
Plate your dish: