Signature with Chicken & Salmon

Signature

with Chicken & Salmon

Group Created with Sketch. 95 min
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    8 Servings
  • icon-nutrition Created with Sketch. Est. 840 Cals/serving
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Love Blue Apron Signature? This is the plan for you. Enjoy the recipes you know and love, now designed to create make-ahead meals.

This week's meals are:
• Seared Chicken & Maple-Curry Sauce with Roasted Vegetables & Peanuts
• Greek-Style Chicken & Orzo Pasta with Olives & Creamy Pesto
• Southern-Style Salmon & Spicy Ranch with Sweet Potatoes & Peppers
• Za'atar-Spiced Salmon with Creamy Feta Sauce & Pasta Salad

Get Cooking
fresh
ingredients
Signature with Chicken & Salmon
Title
  • ⅓ cup Crispy Onions
  • 2 Tbsps Sliced Roasted Almonds
  • 3 Tbsps Roasted Peanuts
  • 1 oz Sweet Piquante Peppers
  • 1 oz Castelvetrano Olives
  • 1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
  • 2 Tbsps Dried Currants
  • 1½ lbs Sweet Potato
  • 2 Tbsps Red Wine Vinegar
  • 1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • ½ lb Grape Tomatoes
  • ½ lb Orzo Pasta
  • 2 Persian Cucumbers
  • 4 oz Fresh Mozzarella Cheese
  • 4 Boneless, Skinless Chicken Breasts
  • 4 Skin-On Salmon Fillets
  • 2 Poblano Peppers
  • 2 Tbsps Crème Fraîche
  • 1 Red Onion
  • 1½ Tbsps Maple Syrup
  • 2 Tbsps Mascarpone Cheese
  • ½ cup Plain Nonfat Greek Yogurt
  • 1 Tbsp Yellow Curry Paste
  • ⅓ cup Basil Pesto
  • 3 Tbsps Ranch Dressing
  • 1 Tbsp Hot Sauce
  • 1½ oz Feta Cheese
Roast & slice the chicken
1 Roast & slice the chicken

Preheat the oven to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Line two sheet pans with foil. Pat the chicken dry with paper towels; season on both sides with salt, pepper, and the weeknight hero spice blend. Roast 17 to 19 minutes, or until browned and cooked through.* Transfer to a cutting board. When cool enough to handle, slice crosswise. 

*An instant-read thermometer should register 165°F

Cook the pasta
2 Cook the pasta

Meanwhile, add the pasta to the pot of boiling water and cook, uncovered, 7 to 9 minutes, or until tender. Drain thoroughly.

Prepare the ingredients & marinate the currants
3 Prepare the ingredients & marinate the currants

Meanwhile, wash and dry the fresh produce. In a bowl, combine the currants, vinegar, and 2 teaspoons of warm water. Set aside to marinate, stirring occasionally, at least 10 minutes. Medium dice the potatoes. Cut off and discard the stems of the sweet peppers; remove the cores, then quarter lengthwise. Peel the onion and cut into 1-inch-wide wedges, keeping the layers intact. Halve the tomatoes. Halve the cucumbers lengthwise, then thinly slice crosswise. Combine the halved tomatoes and sliced cucumbers in a bowl; season with salt and pepper.  Tear the mozzarella into bite-sized pieces.

Roast & dress the vegetables
4 Roast & dress the vegetables

Place the diced potatoes, quartered peppers, and onion wedges on the remaining sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 23 to 25 minutes, or until browned and tender when pierced with a fork. Carefully transfer to a large bowl. Add the marinated currants (including any liquid); stir to combine. Taste, then season with salt and pepper if desired. 

Cook the fish
5 Cook the fish

Meanwhile, pat the fish dry with paper towels; season with salt and pepper on both sides. Evenly coat 2 seasoned fish fillets with enough of the Southern spice blend to coat. Evenly coat the remaining seasoned fish fillets with enough of the za’atar to coat. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the seasoned fish, skin side up. Loosely cover the pan with foil and cook 3 to 5 minutes, or until browned. Flip and cook 2 to 4 minutes, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate.

*An instant-read thermometer should register 145°F.

Make the Maple-Curry Sauce
6 Make the Maple-Curry Sauce

Combine the maple syrup, crème fraîche, and as much of the curry paste as you’d like, depending on how spicy you’d like the sauce to be. Taste, then season with salt and pepper if desired.

Make the Creamy Pesto
7 Make the Creamy Pesto

Combine the pesto, mascarpone, and 2 teaspoons of water. Taste, then season with salt and pepper if desired.

Make the Spicy Ranch
8 Make the Spicy Ranch

Combine the ranch dressing and hot sauce. Taste, then season with salt and pepper if desired.

Make the Creamy Feta Sauce
9 Make the Creamy Feta Sauce

Whisk together the feta (crumbling before adding), yogurt, and 2 teaspoons of water. Taste, then season with salt and pepper if desired.

Assemble & store the Seared Chicken & Maple-Curry Sauce
10 Assemble & store the Seared Chicken & Maple-Curry Sauce

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished vegetables

• 1 sliced chicken breast

Transfer the maple-curry sauce to 2 small containers.

Assemble & store the Creamy Pesto Chicken
11 Assemble & store the Creamy Pesto Chicken

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 cooked pasta

• 1 sliced chicken breast

• 1/4 tomato-cucumber mix

• 1/2 mozzarella pieces

Transfer the creamy pesto to 2 small containers.

Assemble & store the Southern-Style Salmon & Spicy Ranch
12 Assemble & store the Southern-Style Salmon & Spicy Ranch

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished vegetables

• 1 southern-spiced fish fillet

Transfer the spicy ranch sauce to 2 small containers.

Assemble & store the Za’atar-Spiced Salmon
13 Assemble & store the Za’atar-Spiced Salmon

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 cooked pasta

• 1/4 tomato-cucumber mix

• 1 za’atar-spiced fish fillet

Transfer the creamy feta sauce to 2 small containers.

Finish & serve the Seared Chicken & Maple-Curry Sauce
14 Finish & serve the Seared Chicken & Maple-Curry Sauce

Makes 2 servings:

Roughly chop the peanuts

Heat the finished chicken and vegetables in the microwave 1 to 2 minutes, or until heated through. 

Garnish each serving with the creamy curry sauce and chopped peanuts.

Finish & serve the Creamy Pesto Chicken
15 Finish & serve the Creamy Pesto Chicken

Makes 2 servings:

Pit and roughly chop the olives

Heat the finished chicken and pasta in the microwave 1 to 2 minutes, or until heated through. 

Garnish each serving with the creamy pesto and chopped olives.

Finish & serve the Southern-Style Salmon & Spicy Ranch
16 Finish & serve the Southern-Style Salmon & Spicy Ranch

Makes 2 servings:

Heat the finished fish and vegetables in the microwave 1 to 2 minutes, or until heated through. 

Garnish each serving with the spicy ranch and the crispy onions.

Finish & serve the Za’atar-Spiced Salmon
17 Finish & serve the Za’atar-Spiced Salmon

Makes 2 servings:

Roughly chop the piquante peppers

Heat the finished fish and pasta in the microwave 1 to 2 minutes, or until heated through. 

Garnish each serving with the creamy feta sauce, chopped piquante peppers, and almonds.

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!

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Roast & slice the chicken
1 Roast & slice the chicken

Preheat the oven to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Line two sheet pans with foil. Pat the chicken dry with paper towels; season on both sides with salt, pepper, and the weeknight hero spice blend. Roast 17 to 19 minutes, or until browned and cooked through.* Transfer to a cutting board. When cool enough to handle, slice crosswise. 

*An instant-read thermometer should register 165°F

2 Cook the pasta

Meanwhile, add the pasta to the pot of boiling water and cook, uncovered, 7 to 9 minutes, or until tender. Drain thoroughly.

Cook the pasta
Prepare the ingredients & marinate the currants
3 Prepare the ingredients & marinate the currants

Meanwhile, wash and dry the fresh produce. In a bowl, combine the currants, vinegar, and 2 teaspoons of warm water. Set aside to marinate, stirring occasionally, at least 10 minutes. Medium dice the potatoes. Cut off and discard the stems of the sweet peppers; remove the cores, then quarter lengthwise. Peel the onion and cut into 1-inch-wide wedges, keeping the layers intact. Halve the tomatoes. Halve the cucumbers lengthwise, then thinly slice crosswise. Combine the halved tomatoes and sliced cucumbers in a bowl; season with salt and pepper.  Tear the mozzarella into bite-sized pieces.

4 Roast & dress the vegetables

Place the diced potatoes, quartered peppers, and onion wedges on the remaining sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 23 to 25 minutes, or until browned and tender when pierced with a fork. Carefully transfer to a large bowl. Add the marinated currants (including any liquid); stir to combine. Taste, then season with salt and pepper if desired. 

Roast & dress the vegetables
Cook the fish
5 Cook the fish

Meanwhile, pat the fish dry with paper towels; season with salt and pepper on both sides. Evenly coat 2 seasoned fish fillets with enough of the Southern spice blend to coat. Evenly coat the remaining seasoned fish fillets with enough of the za’atar to coat. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the seasoned fish, skin side up. Loosely cover the pan with foil and cook 3 to 5 minutes, or until browned. Flip and cook 2 to 4 minutes, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate.

*An instant-read thermometer should register 145°F.

6 Make the Maple-Curry Sauce

Combine the maple syrup, crème fraîche, and as much of the curry paste as you’d like, depending on how spicy you’d like the sauce to be. Taste, then season with salt and pepper if desired.

Make the Maple-Curry Sauce
Make the Creamy Pesto
7 Make the Creamy Pesto

Combine the pesto, mascarpone, and 2 teaspoons of water. Taste, then season with salt and pepper if desired.

8 Make the Spicy Ranch

Combine the ranch dressing and hot sauce. Taste, then season with salt and pepper if desired.

Make the Spicy Ranch
Make the Creamy Feta Sauce
9 Make the Creamy Feta Sauce

Whisk together the feta (crumbling before adding), yogurt, and 2 teaspoons of water. Taste, then season with salt and pepper if desired.

10 Assemble & store the Seared Chicken & Maple-Curry Sauce

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished vegetables

• 1 sliced chicken breast

Transfer the maple-curry sauce to 2 small containers.

Assemble & store the Seared Chicken & Maple-Curry Sauce
Assemble & store the Creamy Pesto Chicken
11 Assemble & store the Creamy Pesto Chicken

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 cooked pasta

• 1 sliced chicken breast

• 1/4 tomato-cucumber mix

• 1/2 mozzarella pieces

Transfer the creamy pesto to 2 small containers.

12 Assemble & store the Southern-Style Salmon & Spicy Ranch

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished vegetables

• 1 southern-spiced fish fillet

Transfer the spicy ranch sauce to 2 small containers.

Assemble & store the Southern-Style Salmon & Spicy Ranch
Assemble & store the Za’atar-Spiced Salmon
13 Assemble & store the Za’atar-Spiced Salmon

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 cooked pasta

• 1/4 tomato-cucumber mix

• 1 za’atar-spiced fish fillet

Transfer the creamy feta sauce to 2 small containers.

14 Finish & serve the Seared Chicken & Maple-Curry Sauce

Makes 2 servings:

Roughly chop the peanuts

Heat the finished chicken and vegetables in the microwave 1 to 2 minutes, or until heated through. 

Garnish each serving with the creamy curry sauce and chopped peanuts.

Finish & serve the Seared Chicken & Maple-Curry Sauce
Finish & serve the Creamy Pesto Chicken
15 Finish & serve the Creamy Pesto Chicken

Makes 2 servings:

Pit and roughly chop the olives

Heat the finished chicken and pasta in the microwave 1 to 2 minutes, or until heated through. 

Garnish each serving with the creamy pesto and chopped olives.

16 Finish & serve the Southern-Style Salmon & Spicy Ranch

Makes 2 servings:

Heat the finished fish and vegetables in the microwave 1 to 2 minutes, or until heated through. 

Garnish each serving with the spicy ranch and the crispy onions.

Finish & serve the Southern-Style Salmon & Spicy Ranch
Finish & serve the Za’atar-Spiced Salmon
17 Finish & serve the Za’atar-Spiced Salmon

Makes 2 servings:

Roughly chop the piquante peppers

Heat the finished fish and pasta in the microwave 1 to 2 minutes, or until heated through. 

Garnish each serving with the creamy feta sauce, chopped piquante peppers, and almonds.