Pan-Seared Salmon with Arugula, Candy Stripe Beets & Horseradish Sour Cream

Pan-Seared Salmon

with Arugula, Candy Stripe Beets & Horseradish Sour Cream

2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

It’s not a dream! These beets, though fantastical seeming, are real. One of our favorite things, it’s called a candy stripe (or Chioggia) beet. It’s a Northern Italian cultivar with gorgeous, concentric, red and white rings. It’s especially sweet, and it doesn’t stain as easily as the more common, maroon beet. In this recipe, you’ll use it to add satisfying earthiness to rich, seared salmon, farro and Brussels sprouts served with horseradish-spiced sour cream.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    Cals (est.)
fresh
ingredients
Pan-Seared Salmon with Arugula, Candy Stripe Beets & Horseradish Sour Cream
Title
time-saving
tips & techniques
Fresh Horseradish
Sherry Vinegar
Shallot
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Cook the beets:
1 Cook the beets:

Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Add the beets and cook 28 to 30 minutes, or until tender when pierced with a fork; drain and set aside. When the beets are cool enough to handle, using a paper towel and your fingers, gently rub the skin off each beet; discard the skins. Thinly slice the beets into rounds.

Prepare the ingredients:
2 Prepare the ingredients:

While the beets cook, heat a medium pot of salted water to boiling on high. Remove the salmon from the refrigerator to bring to room temperature. Cut off and discard the stem ends of the Brussels sprouts. Cut each sprout in half lengthwise, then thinly slice crosswise. Peel and finely grate the horseradish. Peel and mince the shallot to get 2 tablespoons of minced shallot (you may have extra shallot); place in a small bowl with the sherry vinegar. Finely chop the chives.

Cook & dress the farro:
3 Cook & dress the farro:

While the beets continue to cook, add the farro to the medium pot of boiling water; cook 16 to 18 minutes, or until tender. Drain thoroughly and return to the pot. Add the arugula and a drizzle of olive oil. Toss gently to mix and season with salt and pepper to taste.

Make the horseradish sour cream:
4 Make the horseradish sour cream:

While the farro cooks, in a small bowl, whisk together the horseradish and sour cream; season with salt and pepper to taste.

Cook the fish:
5 Cook the fish:

Season the salmon fillets with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fillets. Cook 2 to 3 minutes per side, or until they reach your desired degree of doneness.

Finish & plate your dish:
6 Finish & plate your dish:

In a large bowl, combine the Brussels sprouts, shallot-vinegar mixture, chives and sliced beets. Add a drizzle of olive oil, toss to mix and season with salt and pepper to taste. Divide the dressed farro and arugula between 2 dishes. Top each with a salmon fillet and half the salad. Garnish with the horseradish sour cream.

Tips from Home Chefs

Pan-Seared Salmon

Cook the beets:
1 Cook the beets:

Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Add the beets and cook 28 to 30 minutes, or until tender when pierced with a fork; drain and set aside. When the beets are cool enough to handle, using a paper towel and your fingers, gently rub the skin off each beet; discard the skins. Thinly slice the beets into rounds.

2 Prepare the ingredients:

While the beets cook, heat a medium pot of salted water to boiling on high. Remove the salmon from the refrigerator to bring to room temperature. Cut off and discard the stem ends of the Brussels sprouts. Cut each sprout in half lengthwise, then thinly slice crosswise. Peel and finely grate the horseradish. Peel and mince the shallot to get 2 tablespoons of minced shallot (you may have extra shallot); place in a small bowl with the sherry vinegar. Finely chop the chives.

Prepare the ingredients:
Cook & dress the farro:
3 Cook & dress the farro:

While the beets continue to cook, add the farro to the medium pot of boiling water; cook 16 to 18 minutes, or until tender. Drain thoroughly and return to the pot. Add the arugula and a drizzle of olive oil. Toss gently to mix and season with salt and pepper to taste.

4 Make the horseradish sour cream:

While the farro cooks, in a small bowl, whisk together the horseradish and sour cream; season with salt and pepper to taste.

Make the horseradish sour cream:
Cook the fish:
5 Cook the fish:

Season the salmon fillets with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fillets. Cook 2 to 3 minutes per side, or until they reach your desired degree of doneness.

6 Finish & plate your dish:

In a large bowl, combine the Brussels sprouts, shallot-vinegar mixture, chives and sliced beets. Add a drizzle of olive oil, toss to mix and season with salt and pepper to taste. Divide the dressed farro and arugula between 2 dishes. Top each with a salmon fillet and half the salad. Garnish with the horseradish sour cream.

Finish & plate your dish:
Browse Steps
1 of 6