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:

Mediterranean Salmon

with Sautéed Kale & Zucchini

  • Group Created with Sketch.
    Time
    35 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 610 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

Seared salmon is served with a hearty vegetable sauté, which gets zingy flavor from capers and a touch of garlic. A sprinkle of almonds finishes the dish with delightfully crunchy contrast.

Get Cooking
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Halve the zucchini lengthwise, then cut crosswise into 1/4-inch pieces. Cut off and discard the stems of the peppers; remove and discard the cores. Halve lengthwise, then thinly slice crosswise. If necessary, peel the garlic, then roughly chop. Roughly chop the capers. Remove and discard the stems of the kale; roughly chop the leaves.

Start the vegetables:
2 Start the vegetables:

In a large pan (nonstick, if you have one), heat the ghee and 2 teaspoons of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the prepared peppers, garlic, and capers (if the pan seems dry, add a drizzle of olive oil). Season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened.

Finish the vegetables:
3 Finish the vegetables:

Add the chopped kale and vinegar to the pan (carefully, as the liquid may splatter). Season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add ¼ cup of water and cook, stirring occasionally, 3 to 4 minutes, or until the kale is wilted and the water has cooked off. Transfer to a bowl and season with salt and pepper to taste. Cover with aluminum foil to keep warm. Wipe out the pan.

Cook the fish & serve your dish:
4 Cook the fish & serve your dish:

While the vegetables cook, pat the fish dry with paper towels. Transfer to a cutting board, skin side down. Cut into two equal-sized pieces; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium until hot. Add the seasoned fish, skinless side down. Loosely cover the pan with aluminum foil and cook 4 to 5 minutes on the first side, or until lightly browned. Flip and cook 3 to 4 minutes, or until cooked through. Turn off the heat. Serve the finished vegetables topped with the cooked fish. Garnish with the almonds. Enjoy! 

Tips from Home Chefs

About Blue Apron

Ba hero

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
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Halve the zucchini lengthwise, then cut crosswise into 1/4-inch pieces. Cut off and discard the stems of the peppers; remove and discard the cores. Halve lengthwise, then thinly slice crosswise. If necessary, peel the garlic, then roughly chop. Roughly chop the capers. Remove and discard the stems of the kale; roughly chop the leaves.

2 Start the vegetables:

In a large pan (nonstick, if you have one), heat the ghee and 2 teaspoons of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the prepared peppers, garlic, and capers (if the pan seems dry, add a drizzle of olive oil). Season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened.

Start the vegetables:
Finish the vegetables:
3 Finish the vegetables:

Add the chopped kale and vinegar to the pan (carefully, as the liquid may splatter). Season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add ¼ cup of water and cook, stirring occasionally, 3 to 4 minutes, or until the kale is wilted and the water has cooked off. Transfer to a bowl and season with salt and pepper to taste. Cover with aluminum foil to keep warm. Wipe out the pan.

4 Cook the fish & serve your dish:

While the vegetables cook, pat the fish dry with paper towels. Transfer to a cutting board, skin side down. Cut into two equal-sized pieces; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium until hot. Add the seasoned fish, skinless side down. Loosely cover the pan with aluminum foil and cook 4 to 5 minutes on the first side, or until lightly browned. Flip and cook 3 to 4 minutes, or until cooked through. Turn off the heat. Serve the finished vegetables topped with the cooked fish. Garnish with the almonds. Enjoy! 

Cook the fish & serve your dish: