Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
In this recipe, we’re livening up our cod fillets with a hearty quinoa and spinach salad, made with almonds, radishes and rich browned butter. For even more incredible depth of flavor, we’re dressing the salad with a sweet and tangy Medjool date vinaigrette. Medjool dates, a gourmet variety that originated in Morocco, are prized for their chewy texture and luscious, honeyed taste. We’re also using the vinaigrette to top the cooked cod, to bring the entire dish together.
Get CookingHeat a medium pot of salted water to boiling on high. Once boiling, add the quinoa. Cook 16 to 18 minutes, or until tender. Drain thoroughly. Rinse and wipe out the pot.
While the quinoa cooks, wash and dry the fresh produce. Trim off and discard the ends of the radishes; small dice. Roughly chop the spinach. Peel and mince the shallot; place in a bowl with the vinegar. Pit and roughly chop the dates. Pick the cilantro leaves off the stems; discard the stems.
In the pot used to cook the quinoa, heat the butter on medium-high until melted. Cook, stirring occasionally, 15 to 30 seconds, or until the butter foams. Once the foam subsides, continue cooking, stirring and swirling the pot occasionally, 2 to 3 minutes, or until deep golden brown and nuttily fragrant. (Be careful not to overcook, as the butter can burn easily.) Turn off the heat. Stir in the radishes and almonds; season with salt and pepper.
To make the date vinaigrette, add the dates to the shallot-vinegar mixture; season with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until thoroughly combined. Add the cooked quinoa, spinach and half the date vinaigrette to the pot of browned butter, radishes and almonds; stir to combine and season with salt and pepper to taste.
Pat the cod fillets dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fillets. Cook 2 to 4 minutes per side, or until lightly browned and cooked through. Remove from heat.
Divide the finished salad and cooked cod fillets between 2 plates. Top with the remaining date vinaigrette. Garnish with the cilantro. 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