We ship wine to the following states:
×
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.
Pan-Seared Salmon
with Candied Orange Peel & Cranberry-Walnut Stuffing
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
WW™ Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which 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.
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 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at the American Diabetes Association. To find out more visit www.diabetes.org.
-
3 Servings
- Est. 530 Cals/serving
-
The savory, Thanksgiving-style stuffing we created as a side dish for this tender, flaky, seared salmon is dotted with jewel-like cranberries and crunchy walnuts. Its burst of bright citrus flavor comes from fresh-squeezed orange juice. We also candied the orange peel by coating it in sugar and caramelizing it in the oven, to create an intensely flavorful garnish that tastes as good as it looks.
Get Cooking
fresh
ingredients
Title
-
2 Skin-On Salmon Fillets
-
1 Demi Baguette
-
2 cloves Garlic
-
1 Orange
-
1 Parsnip
-
1 stalk Celery
-
1 Yellow Onion
-
1 bunch Parsley
-
1 bunch Sage
-
1 bunch Thyme
-
1 Tbsp Sugar
-
¼ cup Dried Cranberries
-
¼ cup Walnuts
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Preheat the oven to 400°F. Wash and dry the fresh produce. Cut the baguette into ½-inch cubes. Peel and mince the garlic. Using a knife or vegetable peeler, peel off 6 long strips of orange peel, avoiding the white pith; reserve the remaining orange. Peel and small dice the parsnip and onion. Small dice the celery. Pick the parsley, sage and thyme leaves off the stems; discard the stems. Roughly chop the sage, thyme and all but a few parsley leaves (reserve the whole parsley for garnish). Roughly chop the walnuts.
2
Make the orange supremes:
Cut away and discard the remaining white pith of the orange. Cut out the segments (or supremes) from between the membranes; place them in a small bowl. Squeeze the juice from the membranes into a separate bowl; discard the membranes. To the bowl of supremes, add half the thyme and 1 teaspoon olive oil; toss gently to coat and season with salt and pepper to taste.
3
Candy the orange peel & toast the bread cubes:
Place the bread cubes on a sheet pan. Bake 5 to 6 minutes, or until browned and crunchy. Transfer the toasted bread to a large bowl and wipe off the baking sheet. Place the sugar on a plate. Completely coat the orange peel strips in the sugar. Transfer the coated strips to the baking sheet. Bake 3 to 5 minutes, or until slightly browned. (Watch these closely as they can burn easily.) Remove from the oven; immediately flip the orange peels over to prevent sticking. Let cool.
4
Start the stuffing:
While the bread cubes toast, in a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic, parsnip, celery and onion; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Stir in the sage, thyme and chopped parsley. Cook, stirring occasionally, 1 to 2 minutes, or until well combined and heated through.
5
Finish the stuffing:
Stir the toasted bread cubes, cranberries, walnuts, reserved orange juice and 1 cup of water into the pan of vegetables; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes or until the liquid is absorbed. Transfer the stuffing to a baking dish and cover tightly with aluminum foil. Bake 9 to 11 minutes, then uncover and bake 9 to 11 minutes longer, or until browned and crisped on the top.
6
Cook the salmon & plate your dish:
While the stuffing bakes, season the salmon with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the seasoned salmon, skinless side down first. Cook 4 to 5 minutes per side, or until browned and cooked to your desired degree of doneness. Divide the stuffing and salmon between the plates. Top each salmon fillet with the orange supremes and strips of candied orange peel. Garnish with the whole parsley leaves. Enjoy!
1
Prepare the ingredients:
Preheat the oven to 400°F. Wash and dry the fresh produce. Cut the baguette into ½-inch cubes. Peel and mince the garlic. Using a knife or vegetable peeler, peel off 6 long strips of orange peel, avoiding the white pith; reserve the remaining orange. Peel and small dice the parsnip and onion. Small dice the celery. Pick the parsley, sage and thyme leaves off the stems; discard the stems. Roughly chop the sage, thyme and all but a few parsley leaves (reserve the whole parsley for garnish). Roughly chop the walnuts.
2
Make the orange supremes:
Cut away and discard the remaining white pith of the orange. Cut out the segments (or supremes) from between the membranes; place them in a small bowl. Squeeze the juice from the membranes into a separate bowl; discard the membranes. To the bowl of supremes, add half the thyme and 1 teaspoon olive oil; toss gently to coat and season with salt and pepper to taste.
3
Candy the orange peel & toast the bread cubes:
Place the bread cubes on a sheet pan. Bake 5 to 6 minutes, or until browned and crunchy. Transfer the toasted bread to a large bowl and wipe off the baking sheet. Place the sugar on a plate. Completely coat the orange peel strips in the sugar. Transfer the coated strips to the baking sheet. Bake 3 to 5 minutes, or until slightly browned. (Watch these closely as they can burn easily.) Remove from the oven; immediately flip the orange peels over to prevent sticking. Let cool.
4
Start the stuffing:
While the bread cubes toast, in a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic, parsnip, celery and onion; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Stir in the sage, thyme and chopped parsley. Cook, stirring occasionally, 1 to 2 minutes, or until well combined and heated through.
5
Finish the stuffing:
Stir the toasted bread cubes, cranberries, walnuts, reserved orange juice and 1 cup of water into the pan of vegetables; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes or until the liquid is absorbed. Transfer the stuffing to a baking dish and cover tightly with aluminum foil. Bake 9 to 11 minutes, then uncover and bake 9 to 11 minutes longer, or until browned and crisped on the top.
6
Cook the salmon & plate your dish:
While the stuffing bakes, season the salmon with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the seasoned salmon, skinless side down first. Cook 4 to 5 minutes per side, or until browned and cooked to your desired degree of doneness. Divide the stuffing and salmon between the plates. Top each salmon fillet with the orange supremes and strips of candied orange peel. Garnish with the whole parsley leaves. Enjoy!
Tips from Home Chefs
About Blue Apron
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