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Seared Salmon & Apple Mashed Potatoes

with Brussels Sprouts & Horseradish Sour Cream

  • Group Created with Sketch.
    Time
    15-25 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 645 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

Chefs, we’re doing something exciting with our mashed potatoes in this recipe: adding an apple to the pot. Boiled and mashed right alongside our Yukon Gold potatoes, seasonal apple brightens and balances the classic side with its crisp sweetness. This mash pairs perfectly with crispy-skinned salmon, topped with dollops of horseradish-infused sour cream. (The horseradish, already grated and soaked in vinegar, adds a kick to the garnish—so use only as much as you’d like!)

fresh
ingredients
tried-and-true
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time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel, core and medium dice the apple. Medium dice the potatoes. Cut off and discard the stem ends of the Brussels sprouts; cut into bite-sized pieces. Peel and thinly slice the shallot. Pick the thyme leaves off the stems; discard the stems and roughly chop the leaves. Quarter and deseed the lemon.

Make the apple mashed potatoes:
2 Make the apple mashed potatoes:

Add the apple and potatoes to the pot of boiling water. Cook 12 to 14 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot. Off the heat, add the butter; season with salt and pepper. Using a fork, mash the mixture to your desired consistency; season with salt and pepper to taste. Set aside in a warm place.

Cook the Brussels sprouts:
3 Cook the Brussels sprouts:

While the apple and potatoes cook, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the Brussels sprouts, shallot and thyme; season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until browned and softened. Transfer to a bowl and set aside in a warm place. Wipe out the pan.

Cook the salmon:
4 Cook the salmon:

While the apple and potatoes continue to cook, pat the salmon fillets dry with paper towels; season with salt and pepper on both sides. In the pan used to cook the Brussels sprouts, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fillets, skinless sides down. Cook 2 to 4 minutes per side, or until browned and cooked to your desired degree of doneness. Remove from heat.

Make the horseradish sour cream:
5 Make the horseradish sour cream:

While the salmon cooks, in a bowl, combine the sour cream and as much of the horseradish as you’d like; season with salt and pepper to taste.

Plate your dish:
6 Plate your dish:

Divide the cooked salmon fillets, apple mashed potatoes and cooked Brussels sprouts between 4 plates. Top each salmon fillet with a spoonful of the horseradish sour cream. Garnish with the lemon wedges. Enjoy!

Tips from Home Chefs

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!

Get This Recipe Delivered
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel, core and medium dice the apple. Medium dice the potatoes. Cut off and discard the stem ends of the Brussels sprouts; cut into bite-sized pieces. Peel and thinly slice the shallot. Pick the thyme leaves off the stems; discard the stems and roughly chop the leaves. Quarter and deseed the lemon.

2 Make the apple mashed potatoes:

Add the apple and potatoes to the pot of boiling water. Cook 12 to 14 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot. Off the heat, add the butter; season with salt and pepper. Using a fork, mash the mixture to your desired consistency; season with salt and pepper to taste. Set aside in a warm place.

Make the apple mashed potatoes:
Cook the Brussels sprouts:
3 Cook the Brussels sprouts:

While the apple and potatoes cook, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the Brussels sprouts, shallot and thyme; season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until browned and softened. Transfer to a bowl and set aside in a warm place. Wipe out the pan.

4 Cook the salmon:

While the apple and potatoes continue to cook, pat the salmon fillets dry with paper towels; season with salt and pepper on both sides. In the pan used to cook the Brussels sprouts, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fillets, skinless sides down. Cook 2 to 4 minutes per side, or until browned and cooked to your desired degree of doneness. Remove from heat.

Cook the salmon:
Make the horseradish sour cream:
5 Make the horseradish sour cream:

While the salmon cooks, in a bowl, combine the sour cream and as much of the horseradish as you’d like; season with salt and pepper to taste.

6 Plate your dish:

Divide the cooked salmon fillets, apple mashed potatoes and cooked Brussels sprouts between 4 plates. Top each salmon fillet with a spoonful of the horseradish sour cream. Garnish with the lemon wedges. Enjoy!

Plate your dish: