Maple & Ginger Glazed Salmon with Watercress, Orange and Parsnip Salad

Maple & Ginger Glazed Salmon

with Watercress, Orange and Parsnip Salad

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

Parsnips have been a staple food in Europe and Asia since ancient times. They resemble carrots in shape and texture, but have a cream-colored, uniquely flavored flesh. Though they can be harvested year round, the best parsnips are plucked in spring, after the winter frosts. Cold weather turns some of the starch in parsnips to natural sugar and preserves their crunch, making them the perfect, subtly sweet addition to this salad.
See Plans
  • Nutrition
    PER SERVING
  • Calories
    590 Cals (est.)
fresh
ingredients
Maple & Ginger Glazed Salmon with Watercress, Orange and Parsnip Salad
Title
  • 3 Scallions
  • 2 cloves Garlic
  • 1 1-Inch Piece Ginger
  • 1 bunch Watercress
  • 1 Orange
  • 1 Parsnip
  • 1 Tbsp Sunflower Seeds
  • 2 Tbsps Maple Syrup
  • 2 Tbsps Soy Sauce
  • 2 tsps Sesame Oil
  • 2 Skin-On Salmon Fillets
Prepare the ingredients:
1 Prepare the ingredients:
Wash and dry the fresh produce. Trim off and discard the roots of the scallions; thinly slice the scallions on an angle, separating the white and green parts. Peel and slice the garlic. Peel and mince the ginger. Using a peeler, remove the rind of the orange, avoiding the pith; mince the rind to get 2 teaspoons of zest. Halve the orange. Juice one half into a bowl. Cut off and discard the pith and peel of the remaining half then cut into bite-sized pieces. Place 1/3 of the white parts of the scallions into the bowl of orange juice. Peel and cut the parsnips into thin matchsticks.
2 Toast the sunflower seeds & make the vinaigrette:
Heat a large pan (nonstick, if you have one) on medium-high until hot. Add the sunflower seeds and toast, stirring frequently, 2 to 3 minutes, or until lightly brown and fragrant. Transfer the toasted seeds to a small bowl and set aside as you continue cooking. Wipe out the pan. To make the vinaigrette, season the orange juice-scallion mixture with salt and pepper then slowly whisk in 2 tablespoons of olive oil until well combined.
Toast the sunflower seeds & make the vinaigrette:
Cook the salmon:
3 Cook the salmon:
Pat the salmon dry and season with salt and pepper on both sides. In the same pan used to toast the seeds, heat 2 teaspoons of oil on medium-high until hot. Add the seasoned fillets, skin side down first, and cook, loosely covering the pan with aluminum foil, 3 to 5 minutes per side, or until the skin is crispy and the fish is cooked through. Transfer the cooked fish to a plate and cover with foil to keep warm. Wipe out the pan.
4 Make the glaze:
In the same pan used to cook the fish, heat 2 teaspoons of oil on medium until hot. Add the garlic, ginger and remaining white parts of the scallions and cook, stirring frequently, 30 seconds to 1 minute, or until softened and fragrant. Add the maple syrup, orange zest, soy sauce, sesame oil and ¼ cup of water and cook, stirring occasionally, 30 seconds to 1 minute, or until well combined and slightly thickened.
Make the glaze:
Glaze the salmon:
5 Glaze the salmon:
Add the cooked salmon to the pan of glaze, skin side down. Cook, spooning the sauce over the salmon to completely coat, 1 to 2 minutes or until the sauce is reduced in volume and thickened. Turn off the heat and set the pan aside as you dress the salad.
6 Finish & plate your dish:
Just before serving, in a large bowl, combine the watercress, chopped orange, parsnip and all but a pinch of the toasted sunflower seeds. Season with salt and pepper. Add in enough vinaigrette to coat the greens (you may have extra vinaigrette) and toss to thoroughly mix. To plate your dish, divide the glazed salmon and salad between 2 plates. Top each fillet with a spoonful of glaze. Garnish with the green parts of the scallions and remaining sunflower seeds. Enjoy!
Finish & plate your dish:
Browse Steps
1 of 6