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Salmon Piccata

with Garlic Rice & Roasted Broccoli

  • Group Created with Sketch.
    25-35 mins
  • icon_serves Created with Sketch.
  • icon_cals Created with Sketch.
    Est. 700 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label

You’ll serve your salmon piccata-style, or with an easy sauce of lemon, butter, and capers—also delicious on garlicky, raisin-studded rice and roasted broccoli.

Salmon Piccata with Garlic Rice & Roasted Broccoli
  • 2 10-Ounce Skin-On Salmon Fillets
  • 1 cup Jasmine Rice
  • 1 lb Broccoli
  • 2 cloves Garlic
  • 1 Lemon
  • 4 Tbsps Butter
  • 1 Tbsp Capers
  • 3 Tbsps Golden Raisins

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About Blue Apron

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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 & roast the broccoli:
1 Prepare & roast the broccoli:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small pieces, keeping the florets intact. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

2 Prepare the remaining ingredients:

While the broccoli roasts, peel and roughly chop the garlic. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds.

Prepare the remaining ingredients:
Cook the rice:
3 Cook the rice:

While the broccoli continues to roast, in a small pot, combine the rice, half the chopped garlic, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff the cooked rice with a fork. Stir in the raisins. Cover to keep warm.

4 Cook the fish:

While the rice cooks, pat the fish dry with paper towels. Transfer to a cutting board, skin side down. Cut each fillet into 2 equal-sized pieces; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium until hot. Add the seasoned fish, skinless side down. Loosely cover the pan with aluminum foil and cook 4 to 5 minutes on the first side, or until lightly browned. Flip and cook 3 to 4 minutes, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Cook the fish:
Make the sauce & serve your dish:
5 Make the sauce & serve your dish:

Add the capers and remaining chopped garlic to the pan of reserved fond; season with salt and pepper. Cook on medium-high, stirring frequently, 30 seconds to 1 minute, or until slightly softened and fragrant. Add the butter and lemon juice. Cook, stirring frequently and scraping up any fond, 1 to 2 minutes, or until thoroughly combined and the butter is melted. Turn off the heat and season with salt and pepper to taste. Serve the cooked fish with the cooked rice and roasted broccoli. Top the fish with the sauce. Enjoy!