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Seared Salmon & Panzanella

with Corn, Shishito Peppers & Thai Basil

  • Group Created with Sketch.
    Time
    25-35 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 560 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

When it comes to warm-weather vegetables, vivid colors often mean amazing taste. That’s true of the vegetables in this summer panzanella, served alongside seared salmon fillets. A traditional Tuscan salad made with crispy bread, panzanella is designed to feature the best produce on the market. Our version combines corn, plum tomatoes and an heirloom cucumber, as well as two specialty ingredients: shishito peppers and Thai basil. Shishitos are sweet and generally mild, but about one in every ten is hot (so be careful)! Thai basil is a cooling, anise-like variety of the herb that perfectly completes the salad.

fresh
ingredients
Seared Salmon & Panzanella with Corn, Shishito Peppers & Thai Basil
Title
  • 2 Salmon Fillets
  • 1 Small Baguette
  • 1 ear Of Corn
  • 2 Plum Tomatoes
  • 1 clove Garlic
  • 1 Heirloom Cucumber
  • 1 oz Shishito Peppers
  • 1 bunch Thai Basil
  • 2 oz Castelvetrano Olives
  • 2 Tbsps Red Wine Vinegar
  • 1 Shallot
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 400°F. Wash and dry the fresh produce. Halve the baguette lengthwise. Peel the garlic. Remove and discard the husks and silks of the corn. Cut the corn kernels off the cob; discard the cob. Large dice the tomatoes. Cut off and discard the ends of the cucumber; medium dice. Remove and discard the shishito pepper stems; halve the shishitos on an angle. Pick the basil leaves off the stems; discard the stems. Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop. Peel and thinly slice the shallot; place in a bowl with the vinegar.

Make the garlic croutons:
2 Make the garlic croutons:

Place the baguette halves on a sheet pan, cut sides up; drizzle with olive oil and season with salt and pepper. Toast in the oven 8 to 10 minutes, or until golden brown and crispy. Remove from the oven. When cool enough to handle, rub the cut sides of the toasted baguette halves with the garlic clove; discard the garlic clove. Transfer to a clean, dry work surface. Large dice the baguette halves.

Cook the corn:
3 Cook the corn:

While the baguette halves toast, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the corn; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened. Transfer to a large bowl.

Cook the shishito peppers:
4 Cook the shishito peppers:

In the pan used to cook the corn, heat 2 teaspoons of olive oil on medium-high until hot. Add the shishito peppers; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until browned on all sides. Transfer to the bowl of cooked corn.

Cook the salmon:
5 Cook the salmon:

Pat the salmon dry with paper towels; season with salt and pepper on both sides. In the pan used to cook the shishito peppers, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned salmon, skin sides down first. Cook 3 to 5 minutes per side, or until lightly browned and cooked to your desired degree of doneness.

Make the panzanella & plate your dish:
6 Make the panzanella & plate your dish:

Add the garlic croutons, tomatoes, cucumber, olives and basil to the bowl of cooked corn and shishito peppers; season with salt and pepper. Add the shallot-vinegar mixture and a drizzle of olive oil. Toss to thoroughly combine and season with salt and pepper to taste. Divide the cooked salmon and panzanella between 2 plates. Enjoy!

Tips from Home Chefs

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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
1 Prepare the ingredients:

Preheat the oven to 400°F. Wash and dry the fresh produce. Halve the baguette lengthwise. Peel the garlic. Remove and discard the husks and silks of the corn. Cut the corn kernels off the cob; discard the cob. Large dice the tomatoes. Cut off and discard the ends of the cucumber; medium dice. Remove and discard the shishito pepper stems; halve the shishitos on an angle. Pick the basil leaves off the stems; discard the stems. Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop. Peel and thinly slice the shallot; place in a bowl with the vinegar.

2 Make the garlic croutons:

Place the baguette halves on a sheet pan, cut sides up; drizzle with olive oil and season with salt and pepper. Toast in the oven 8 to 10 minutes, or until golden brown and crispy. Remove from the oven. When cool enough to handle, rub the cut sides of the toasted baguette halves with the garlic clove; discard the garlic clove. Transfer to a clean, dry work surface. Large dice the baguette halves.

Make the garlic croutons:
Cook the corn:
3 Cook the corn:

While the baguette halves toast, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the corn; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened. Transfer to a large bowl.

4 Cook the shishito peppers:

In the pan used to cook the corn, heat 2 teaspoons of olive oil on medium-high until hot. Add the shishito peppers; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until browned on all sides. Transfer to the bowl of cooked corn.

Cook the shishito peppers:
Cook the salmon:
5 Cook the salmon:

Pat the salmon dry with paper towels; season with salt and pepper on both sides. In the pan used to cook the shishito peppers, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned salmon, skin sides down first. Cook 3 to 5 minutes per side, or until lightly browned and cooked to your desired degree of doneness.

6 Make the panzanella & plate your dish:

Add the garlic croutons, tomatoes, cucumber, olives and basil to the bowl of cooked corn and shishito peppers; season with salt and pepper. Add the shallot-vinegar mixture and a drizzle of olive oil. Toss to thoroughly combine and season with salt and pepper to taste. Divide the cooked salmon and panzanella between 2 plates. Enjoy!

Make the panzanella & plate your dish: