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Salmon & Honey-Glazed Carrots

with Lemon-Saffron Yogurt Sauce

Customer Favorite
Limited Quantity
  • Group Created with Sketch.
    Time
    30-40 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 580 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

This elegant dish gets sunny color and unique flavor from a prized spice, saffron, used two ways: added to the water used to boil the potatoes and stirred into a luxuriously creamy yogurt sauce. The bright sauce is delicious spooned over the rich salmon, potatoes, and carrots—which get another flavor-packed lift from cooking in honey and fragrant cumin. Aleppo pepper adds just a hint of spice throughout the dish, while a mint garnish contributes its cooling touch.

fresh
ingredients
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step-by-step
instructions
Prepare & cook the potatoes:
1 Prepare & cook the potatoes:

Remove the honey from the refrigerator to bring to room temperature.Wash, dry, and medium dice the potatoes. In a small pot, combine the potatoes, half the saffron, and a big pinch of salt. Cover with ½ inch of water. Heat to boiling on high. Once boiling, cook 10 to 12 minutes, or until the potatoes are tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot.

Prepare the remaining ingredients:
2 Prepare the remaining ingredients:

While the potatoes cook, wash and dry the remaining fresh produce. Peel the carrots; cut on an angle into ½-inch-thick pieces. Peel and roughly chop the garlic. Roughly chop the cilantro leaves and stems. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. In a medium bowl, combine the remaining saffron and the juice of 1 lemon wedge.

Cook & glaze the carrots:
3 Cook & glaze the carrots:

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the carrots and garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the cumin and honey (kneading the packet before opening). Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add ¾ cup of water. Cook, stirring occasionally, 8 to 10 minutes, or until the carrots have softened and the water has cooked off. Transfer to a bowl. Season with salt and pepper to taste. Rinse and wipe out the pan.

Make the yogurt sauce:
4 Make the yogurt sauce:

While the carrots cook, add the yogurt, lemon zest, a drizzle of olive oil, and up to half the Aleppo pepper to the bowl of saffron-lemon juice mixture. Season with salt and pepper to taste.

Cook the salmon:
5 Cook the salmon:

While the carrots continue to cook, pat the salmon fillets dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fillets, skinless side down. Cook 3 to 4 minutes on the first side, or until lightly browned. Flip and cook 2 to 3 minutes, or until lightly browned and cooked to your desired degree of doneness. Turn off the heat.

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

While the salmon cooks, add the glazed carrots, half the cilantro, the juice of the remaining lemon wedges, and as much of remaining Aleppo pepper as you’d like to the pot of cooked potatoes. Drizzle with olive oil; stir to combine. Season with salt and pepper to taste. Divide between 2 dishes. Top with the cooked salmon fillets and a spoonful of the yogurt sauce. Garnish with the remaining cilantro. Serve with any remaining yogurt sauce on the side. Enjoy!

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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!

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Prepare & cook the potatoes:
1 Prepare & cook the potatoes:

Remove the honey from the refrigerator to bring to room temperature.Wash, dry, and medium dice the potatoes. In a small pot, combine the potatoes, half the saffron, and a big pinch of salt. Cover with ½ inch of water. Heat to boiling on high. Once boiling, cook 10 to 12 minutes, or until the potatoes are tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot.

2 Prepare the remaining ingredients:

While the potatoes cook, wash and dry the remaining fresh produce. Peel the carrots; cut on an angle into ½-inch-thick pieces. Peel and roughly chop the garlic. Roughly chop the cilantro leaves and stems. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. In a medium bowl, combine the remaining saffron and the juice of 1 lemon wedge.

Cook & glaze the carrots:
3 Cook & glaze the carrots:

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the carrots and garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the cumin and honey (kneading the packet before opening). Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add ¾ cup of water. Cook, stirring occasionally, 8 to 10 minutes, or until the carrots have softened and the water has cooked off. Transfer to a bowl. Season with salt and pepper to taste. Rinse and wipe out the pan.

4 Make the yogurt sauce:

While the carrots cook, add the yogurt, lemon zest, a drizzle of olive oil, and up to half the Aleppo pepper to the bowl of saffron-lemon juice mixture. Season with salt and pepper to taste.

Make the yogurt sauce:
Cook the salmon:
5 Cook the salmon:

While the carrots continue to cook, pat the salmon fillets dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fillets, skinless side down. Cook 3 to 4 minutes on the first side, or until lightly browned. Flip and cook 2 to 3 minutes, or until lightly browned and cooked to your desired degree of doneness. Turn off the heat.

6 Finish & plate your dish:

While the salmon cooks, add the glazed carrots, half the cilantro, the juice of the remaining lemon wedges, and as much of remaining Aleppo pepper as you’d like to the pot of cooked potatoes. Drizzle with olive oil; stir to combine. Season with salt and pepper to taste. Divide between 2 dishes. Top with the cooked salmon fillets and a spoonful of the yogurt sauce. Garnish with the remaining cilantro. Serve with any remaining yogurt sauce on the side. Enjoy!

Finish & plate your dish: