Well, there were definitely some takeaways from this recipe that I’ll be using in the future. The apple and arugula salad was delicious, including the dressing. The spice blend was also pretty awesome, but it’s too bad I can’t recreated it. Actually, I think the secret ingredient in the bbq spice blend may have been anise. Experiment with BBQ rubs and blends to find a mix that suits your own taste.
Here’s a collection of what you’ll need for the recipe. Pretty basics stuff. I don’t know why Blue Apron loves sweet potatoes so much though. I mean, so do I…they are great! But I’ve baked sweet potatoes for at least 3 of these recipes and I’ve only been a a member for 3 weeks, lol. That’s 30% or recipes so far! Oh, and somehow they send me 3 potatoes instead of 1. Are you guys trying to tell me something?
Sweet potatoes galore! Cooking is pretty basic. Chop, add oil, salt, pepper, and bake til soft.
Just a sneak peek into how I core my apples. Who needs a fancy apple-core-ing device when you have a knife?! Quarter, then cut out a triangle shaped piece. It wastes a little bit of apple, but two cuts and you’re good to go.
The recipe called for “matchsticks”, which I didn’t know how to cut. Tried my best, failed. In a salad they do better in small pieces anyway. I’d just cut in bit-sized pieces that you can fit in your mouth as well as stab with a fork. Logic FTW.
And another vinaigrette dressing! These seem to be the standard for Blue Apron salad dressings. Although this one was a bit unique in that it added whole gain mustard. I thought the tart vinegar, spicy mustard, and sweet apples went well together. The salad was a big win for me, and probably my favorite part of the dish.
Oh yeah, forgot that there were some roasted walnuts to add as well.
Just a picture of the salmon, pre cooking. I got a good zoom there,so perhaps you can see what’s in the spice blend. The black parts are pepper that I added. I’m surprised that the salmon kept so well after a full week in my fridge. Sometimes they get a bit funny after sitting for a few days in there.
Frying the salmon flesh-side down first was new to me. Usually I cook on the skin side for as long as possible (without burning). The reasoning behind this is that I don’t want to burn the tops, and I’m throwing away the skin anyway. But the recipe called for cooking seasoned side down first, so that’s what I did.
Oops, and I burned it a bit. Threw the skin away anyway. It also got overcooked and dry, but that was my own fault.
A closeup of the dressing and arugula salad pre-mixing.
Looks great! Bummer I burned the salmon, but still looks great and colorful on a plate.
Don’t forget to check out some other Blue Apron recipes I’ve reviewed to either make yourself, or browse possible selections that can be sent directly to your home! The original recipe featured here is linked at the top of this page.