Seared Salmon & Sauce Gribiche with Mashed Potatoes, Summer Beans & Cherry Tomatoes

Seared Salmon & Sauce Gribiche

with Mashed Potatoes, Summer Beans & Cherry Tomatoes

55 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

A French classic, sauce gribiche combines hard-boiled egg, sharp mustard, cornichons (or miniature pickles) and classic herbs like tarragon—resulting in a thick, cool condiment perfect for seafood. We’re pairing our creamy sauce gribiche with crispy-skinned salmon, served over gourmet mashed potatoes and topped with a quick braise of seasonal vegetables. (Chefs, you may receive green beans or purple beans, which turn green when cooked!)

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  • Nutrition
    PER SERVING
  • Calories
    750 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
Cook & peel the egg:
1 Cook & peel the egg:

Heat a medium pot of salted water to boiling on high. Once boiling, add the egg and cook for exactly 10 minutes. Drain thoroughly; rinse under cold water for 30 seconds to 1 minute to stop the cooking process. Refill the pot with salted water and heat to boiling on high. When cool enough to handle, carefully peel the cooked egg; transfer to a medium bowl.

Prepare the ingredients:
2 Prepare the ingredients:

While the egg cooks, wash and dry the fresh produce. Peel the shallot and mince to get 2 tablespoons; place in a bowl with the vinegar. Large dice the potatoes. Pick the tarragon leaves off the stems; discard the stems and roughly chop. Snap off and discard the bean stems; cut into 2-inch pieces. Halve the tomatoes. Peel and mince the garlic; smash with the side of your knife until it resembles a paste (or use a zester). Small dice the cornichons.

Cook & mash the potatoes:
3 Cook & mash the potatoes:

Add the potatoes to the pot of boiling water and cook 10 to 12 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot. Off the heat, stir in the shallot-vinegar mixture, half the tarragon and 2 tablespoons of olive oil; 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 vegetables:
4 Cook the vegetables:

While the potatoes cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the beans; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add ½ cup of water and cook, stirring occasionally, 6 to 8 minutes, or until the water has cooked off. Add the tomatoes and garlic paste; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Transfer to a bowl. Wipe out the pan.

Make the sauce gribiche:
5 Make the sauce gribiche:

While the vegetables cook, using a fork, mash the peeled egg until crumbly. Add the dijonnaise, cornichons and remaining tarragon; stir to thoroughly combine. Season with salt and pepper to taste.

Cook the salmon & plate your dish:
6 Cook the salmon & plate your dish:

Pat the salmon fillets dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fillets, skin sides down; cook 3 to 5 minutes on the first side, or until browned and crispy. Flip and cook 1 to 2 minutes, or until cooked to your desired degree of doneness. Remove from heat. Divide the mashed potatoes between 2 dishes. Top with the cooked fillets and cooked vegetables. Serve with the sauce gribiche on the side. Enjoy!

Tips from Home Chefs

Cook & peel the egg:
1 Cook & peel the egg:

Heat a medium pot of salted water to boiling on high. Once boiling, add the egg and cook for exactly 10 minutes. Drain thoroughly; rinse under cold water for 30 seconds to 1 minute to stop the cooking process. Refill the pot with salted water and heat to boiling on high. When cool enough to handle, carefully peel the cooked egg; transfer to a medium bowl.

2 Prepare the ingredients:

While the egg cooks, wash and dry the fresh produce. Peel the shallot and mince to get 2 tablespoons; place in a bowl with the vinegar. Large dice the potatoes. Pick the tarragon leaves off the stems; discard the stems and roughly chop. Snap off and discard the bean stems; cut into 2-inch pieces. Halve the tomatoes. Peel and mince the garlic; smash with the side of your knife until it resembles a paste (or use a zester). Small dice the cornichons.

3 Cook & mash the potatoes:

Add the potatoes to the pot of boiling water and cook 10 to 12 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot. Off the heat, stir in the shallot-vinegar mixture, half the tarragon and 2 tablespoons of olive oil; 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.

4 Cook the vegetables:

While the potatoes cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the beans; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add ½ cup of water and cook, stirring occasionally, 6 to 8 minutes, or until the water has cooked off. Add the tomatoes and garlic paste; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Transfer to a bowl. Wipe out the pan.

Cook the vegetables:
Make the sauce gribiche:
5 Make the sauce gribiche:

While the vegetables cook, using a fork, mash the peeled egg until crumbly. Add the dijonnaise, cornichons and remaining tarragon; stir to thoroughly combine. Season with salt and pepper to taste.

6 Cook the salmon & plate your dish:

Pat the salmon fillets dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fillets, skin sides down; cook 3 to 5 minutes on the first side, or until browned and crispy. Flip and cook 1 to 2 minutes, or until cooked to your desired degree of doneness. Remove from heat. Divide the mashed potatoes between 2 dishes. Top with the cooked fillets and cooked vegetables. Serve with the sauce gribiche on the side. Enjoy!

Cook the salmon & plate your dish:
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