This post is brought to you by Blue Apron.
One of my goals for 2016 is to “learn how to cook fish that I actually like to eat,” so I was excited to see that Mexican Spiced Salmon with Black Rice, Avocado & Orange Salad was on Blue Apron‘s menu for the upcoming week. Salmon is one of my favorite types of fish (hello, Salmon Caesar Salad – I’m still totally obsessed), but sometimes it tastes too “fishy” for me. The flavor, of course, depends on a number of factors””how it’s cooked, where it’s from, and whether it’s wild-caught or farm-raised””so part of my goal includes trying to find what best appeals to my palate.
Blue Apron’s Alaskan Sockeye Salmon comes from the icy waters of the Northern Pacific. It’s wild-caught, sustainably-sourced and has earned a “Best Choice” rating from Seafood Watch. Fun fact: The name “sockeye” has little to do with the fish’s eyes, but rather comes from its Native American name, “suk-kegh,” which means “red fish.” As you can see below, the Alaskan Sockeye Salmon has a gorgeous color. It’s also fresh and flavorful, but not super “fishy.”
Even in the package, I was impressed by how vibrant it looked!
When it comes to Blue Apron’s seafood, all of it is sourced sustainably and the majority is wild-caught. Certain species are farmed only when it’s more sustainable and higher quality. Blue Apron uses fishing methods that are minimally invasive to natural habitats, and they do not source species that are overfished. Blue Apron’s seafood has been verified by leading organizations dedicated to the stewardship of sustainable fishing practices and food safety, including the Monterey Bay Aquarium’s Seafood Watch, who they have partnered closely with in developing their standards. Check out their mission page to learn more.
Just in case you’re unfamiliar with Blue Apron, here’s what it’s all about…
Blue Apron delivers all the farm-fresh ingredients you need, right to your doorstep, in exactly the right proportions. There are no trips to the grocery store needed and no waste from unused ingredients. Basically, you order your meals online and they’re shipped for free right to your front door. Everything is delivered in a refrigerated box so ingredients stay fresh even if you’re not at home when your package arrives. Blue Apron is adding new recipes all the time, so you will always have something new and exciting to select for your delivery.
Blue Apron offer two types of plans:
- The 2-Person Plan will set you up with one delivery a week, each with three inventive meals for two. Each week, the culinary team creates six new recipes for this plan, and you will be sent a curated menu of three recipes based on your dietary preferences.
- The Family Plan is perfect for feeding a family of four. With this plan you can opt to receive one or two deliveries per week, each delivery consisting of two meals to be served family-style.
Each menu is between 500-700 calories per person and all meals can be prepared in 40 minutes or less. Blue Apron now ships to most of the country and there’s no commitment””you can skip or cancel the service at any time.
If you’re thinking about giving Blue Apron a try, here’s a little incentive! ***The first 50 readers will get two free meals on their first Blue Apron order! Just click here!***
Ok, back to the Mexican Spiced Salmon that I mentioned above. In this recipe, Blue Apron livened up pan-seared salmon with a dry rub of Mexican spices. And the crispy salmon filet was served over a salad of black rice, avocado, orange, and toasted pepitas. Mmm! It was quite the combination of flavors and textures!
Also on the menu was Seared Chicken & Mashed Potatoes with Maple-Glazed Carrots, which Quinn helped me make using his screwdriver. Ha!
We really loved this meal. I mean, pure maple syrup as a glaze for carrots? Heavenly. And combined with a little butter and lemon juice, they were the perfect balance of sweet and savory. And, of course, the maple-glazed carrots made a wonderful addition to the seared chicken, mashed potatoes, and a rich pan sauce. Mal was especially obsessed with this comfort food meal!
The final recipe, Lebanese Lamb & Beef Arayes with Roasted Broccoli & Labhen, taught me a couple of new cooking techniques that I definitely see myself using in the future. It was also a dish that I wouldn’t normally make, so it definitely expanded our usual rotation of recipes.
We roast broccoli all the time in our house, but I usually cut the big head into smaller florets and then toss them in olive oil before cooking. The Blue Apron recipe instructed me to half the large pieces of broccoli and then just drizzle them with olive oil on the baking sheet, which made the prep so much easier. I know it’s just a little thing, but anything to speed up dinnertime is a win in my book!
Making the arayes was also a new-to-me technique as well as a fast and effective way to cook meat in a flatbread sandwich. The recipe used ground lamb, but now that I know this cooking method, the options are endless. Ground turkey with Swiss and caramelized onions? Ground beef with cheeseburger ingredients? Oh, yes, there are lots of tasty options!
Another winning meal! The arayes were baked to perfection and the blend of spices was interesting and quite mouthwatering!
Questions of the Day
What’s your favorite type of fish? How do you typically prepare it?