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:

Salmon Cakes

with Beet and Wheatberry Salad

  • icon_serves Created with Sketch.
    Servings
  • icon_cals Created with Sketch.
    Nutrition
    Est. calories

A wheatberry is an entire wheat kernel that is cooked and eaten whole. Since the grains are minimally processed, they retain nearly all of their nutrients and are high in Vitamin E and magnesium. Store them in a cool, dry place to ensure the best flavor and texture.

fresh
ingredients
Salmon Cakes with Beet and Wheatberry Salad
Title
  • 8 oz Salmon
  • ½ cup Whole Wheat Panko Breadcrumbs
  • 1 bunch Baby Beets
  • ½ cup Wheat Berries
  • 1 Grapefruit
  • 1 Shallot
  • 1 bunch Tarragon
  • 3 cloves Garlic
  • 1½ Tbsps Red Wine Vinegar
tried-and-true
kitchen tools
step-by-step
instructions
1
First, put a pot of water on to boil. Then, supreme the grapefruit by removing the peel and white pith with a knife, then cut out each section. Next, smash and chop the garlic, then roughly chop the tarragon. Finely mince the shallot, then add it to a small bowl with the red wine vinegar. If your shallot is very large, you may not need the whole thing. Set everything aside.
2
Add the wheatberries to the boiling water. Cook for 10-12 minutes, or until the wheatberries are tender. Drain, then set aside.
3
Next, add the beets to a pot of cold water, then bring them up to a boil. Cook for 12-15 minutes, or until the beets can be easily pierced with a fork. Drain, then rinse with cold water. Then, peel and quarter the cooked beets.
4
While the beets and wheatberries are cooking, make the salmon cakes. Start by finely chopping the salmon, then mixing in the panko, garlic, tarragon, and a drizzle of olive oil. Season with salt and pepper to taste, then form the mixture into 4 patties.
5
Drizzle enough olive oil in a medium pan to coat the bottom and turn the heat to high. Sear the patties for 3-4 minutes per side, or until they are golden brown and cooked through. Remove from the pan, and season with salt to taste.
6
Toss the beets with the wheatberries, shallots, and vinegar, along with couple of tablespoons of olive oil. Divide the salad between two plates, then lay the salmon cakes over top. Garnish with the grapefruit, and dig in!

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
1
First, put a pot of water on to boil. Then, supreme the grapefruit by removing the peel and white pith with a knife, then cut out each section. Next, smash and chop the garlic, then roughly chop the tarragon. Finely mince the shallot, then add it to a small bowl with the red wine vinegar. If your shallot is very large, you may not need the whole thing. Set everything aside.
2
Add the wheatberries to the boiling water. Cook for 10-12 minutes, or until the wheatberries are tender. Drain, then set aside.
3
Next, add the beets to a pot of cold water, then bring them up to a boil. Cook for 12-15 minutes, or until the beets can be easily pierced with a fork. Drain, then rinse with cold water. Then, peel and quarter the cooked beets.
4
While the beets and wheatberries are cooking, make the salmon cakes. Start by finely chopping the salmon, then mixing in the panko, garlic, tarragon, and a drizzle of olive oil. Season with salt and pepper to taste, then form the mixture into 4 patties.
5
Drizzle enough olive oil in a medium pan to coat the bottom and turn the heat to high. Sear the patties for 3-4 minutes per side, or until they are golden brown and cooked through. Remove from the pan, and season with salt to taste.
6
Toss the beets with the wheatberries, shallots, and vinegar, along with couple of tablespoons of olive oil. Divide the salad between two plates, then lay the salmon cakes over top. Garnish with the grapefruit, and dig in!