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Seared Cod & Date Vinaigrette
with Browned Butter, Quinoa & Spinach Salad
30 minWellness at Blue Apron
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Recipe only available for Friday delivery.
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2 Servings
- Est. 650 Cals/serving
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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 Cooking
fresh
ingredients
Title
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2 Cod Fillets
- ½ cup Red Quinoa
- 3 oz Radishes
- 2 oz Spinach
- 1 bunch Cilantro
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2 Tbsps Sliced Almonds
- 2 Tbsps Butter
- 1 Tbsp Sherry Vinegar
- 1 oz Medjool Dates
- 1 Shallot
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Cook the quinoa:
Heat 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.
2
Prepare the ingredients:
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.
3
Start the salad:
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.
4
Finish the salad:
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.
5
Cook the cod:
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.
6
Finish & plate your dish:
Divide the finished salad and cooked cod fillets between 2 plates. Top with the remaining date vinaigrette. Garnish with the cilantro. Enjoy!
1
Cook the quinoa:
Heat 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.
2
Prepare the ingredients:
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.
3
Start the salad:
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.
4
Finish the salad:
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.
5
Cook the cod:
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.
6
Finish & plate your dish:
Divide the finished salad and cooked cod fillets between 2 plates. Top with the remaining date vinaigrette. Garnish with the cilantro. Enjoy!
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