Indonesian-Spiced Salmon

with Freekeh & Marinated Radishes

50 MIN

2 Servings

Wellness at Blue Apron

Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.

Vegetarian

These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.

Carb Conscious

This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.

Mediterranean Diet

Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.

600 Calories or Less

These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.

Wellness Grain

These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.

Pescatarian

These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.

30g Of Protein

These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Keto Friendly

These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).

45g Of Protein

These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Nutritionist's Pick

These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.

Wheat Free

These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.

Reduced Sodium

These Prepared and Ready dishes contain at least 25% less sodium per 100 grams (or 3.5 oz) than our average Prepared and Ready Meal as of October 1, 2024. Sodium content has been reduced from 330 mg per 100 grams to 250 mg per 100 grams. These dishes focus on ingredients with strong flavor and moderate salt.

Vegan

To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

Tonight’s dish is inspired by Indonesian cuisine, known for its expert balance of sweet, spicy and sour flavors. The deliciously complex sauce for our salmon fillets includes tamarind concentrate—from a fruit native to Africa but wildly popular today throughout Southeast Asia. Here, it adds richness and a uniquely tangy depth alongside cooling coconut and potent turmeric and chile flakes.

See Plans

Nutrition

PER SERVING
Calories

580 Cals (est.)

fresh

ingredients

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Cook the freekeh:

Heat a large pot of salted water to boiling on high. Once boiling, add the freekeh and cook, uncovered, 22 to 25 minutes, or until tender. Drain thoroughly and return to the pot. Off the heat, drizzle with olive oil and stir to coat; season with salt and pepper to taste. Set aside in a warm place.

2 Prepare the ingredients:

While the freekeh cooks, wash and dry the fresh produce. Cut off and discard the ends of the radishes; cut into wedges. Peel and thinly slice the onion. Peel the garlic; mince 2 cloves. Mince the remaining clove; smash with the flat side of your knife until it resembles a paste (or use a zester). Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. In a medium bowl, combine the coconut milk powder and ¾ cup of water; whisk until smooth.

3 Marinate the radishes & onion:

While the freekeh continues to cook, in a large bowl, combine the radishes, vinegar, up to half the onion, as much of the garlic paste as you’d like and a drizzle of olive oil. Season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste. Transfer to a serving dish.

4 Start the salmon:

While the radishes and onion marinate, pat the salmon fillets dry with paper towels; season both sides with salt and pepper. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fillets, skin sides down; cook 3 to 5 minutes on the first side, or until lightly browned. Flip and cook 30 seconds to 1 minute, or until slightly opaque. Leaving any browned bits (or fond) in the pan, transfer to a plate.

5 Make the sauce & finish the salmon:

To the pan, add the minced garlic, white bottoms of the scallions, turmeric, remaining onion and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. (If the pan seems dry, add 1 teaspoon of olive oil.) Season with salt and pepper. Cook on medium-high, stirring frequently, 2 to 3 minutes, or until fragrant. Add the coconut milk powder mixture (whisking just before adding) and tamarind concentrate. Cook, stirring frequently, 1 to 2 minutes, or until well combined. Season with salt and pepper to taste. Add the browned salmon fillets, skin sides up. Cook, occasionally spooning the sauce over the fillets, 2 to 3 minutes, or until cooked to your desired degree of doneness. Remove from heat.

6 Plate your dish:

Divide the cooked freekeh and finished salmon fillets and sauce between 2 dishes. Garnish with the green tops of the scallions. Serve with the marinated radishes and onion on the side. Enjoy!