Blue Apron delivers all the fresh ingredients you need to make delicious meals in exactly the right proportions.
In My Kitchen with Blue Apron!
I decided to give Blue Apron a try and prepared their Crispy Salmon & Barley-Fennel “Risotto” with Fresh Herb & Walnut Salad. (Say that 5 times fast!) I love a good risotto and this one came with a twist being made with barley instead of the traditional rice which makes it a great winter dish (when you are NOT on a Whole 30). With crispy flaky salmon on top and a bright crunchy salad this dish was an instant winner!!
Makes: 2 Servings
Calories: About 650 Per Serving
2 Skin-On Salmon Fillets
¾ Cup Pearled Barley
6 Ounces Brussels Sprouts
1 Fennel Bulb With Fronds
1 Red Onion
1 Bunch Tarragon
1 Large Bunch Parsley
2 Tablespoons Butter
3 Tablespoons Walnuts
⅛ Teaspoon Fennel Pollen
Prepare the ingredients: Wash and dry the fresh produce. Remove the salmon from the refrigerator to bring to room temperature. Cut off and discard the root ends of the Brussels sprouts; separate the leaves. Pick off the fennel fronds (the green, thread-like tops of the plant); place the fronds in a small bowl. Thinly slice the fennel stems; small dice the bulb. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest. Quarter the lemon and remove the seeds. Peel and small dice the onion. Pick the parsley and tarragon leaves off the stems; discard the stems. Roughly chop the walnuts.
Cook the aromatics: In a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the fennel stems and bulband red onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened and fragrant.
Start the risotto: Add the barley to the pot of fennel and onion. Cook, stirring frequently, 30 seconds to 1 minute, or until toasted. Add the lemon zest and 4 cups of water; season with salt and pepper. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to medium-low and simmer, stirring occasionally, 18 to 20 minutes, or until the barley is tender. Remove from heat.
Toast the walnuts & make the salad: While the risotto cooks, heat adry, medium pan (nonstick, if you have one) on medium until hot. Add the walnuts and toast, stirring frequently, 2 to 4 minutes, or until lightly browned and fragrant. Transfer to a medium bowl and let cool slightly. Once cooled, add the parsley, tarragon, fennel fronds and the juice of 1 lemon wedge. Drizzle with olive oil and toss gently to coat; season with salt and pepper to taste. Set aside. Wipe out the pan.
Cook the salmon: While the risotto continues to cook, season the salmon with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the seasoned salmon, skin side up first; cook, loosely covering the pan with aluminum foil, 3 to 4 minutes per side, or until the salmon has reached your desired degree of doneness. Transfer to a plate.
Finish & plate your dish: Add the Brussels sprouts, butter and the juice of the remaining lemon wedges to the risotto. Drizzle with olive oil and stir until well combined; season with salt and pepper to taste. To plate your dish, divide the risotto and salmon between 2 dishes. Top with the walnut-herb salad. Garnish with the fennel pollen. Enjoy!
Overall I would say that I would recommend Blue Apron as a great option for busy people who still want to cook. I would use them on a regular basis if they had a Whole 30 option but right now they are a great option from time to time and I would definitely give them a try!!