This blog post is sponsored by Blue Apron. All experiences and opinions are my own.
As the year is coming to a close with 2021 right around the corner, I’ve been spending more time cooking and eating meals at home. Today I’m sharing a pan-seared salmon recipe with a brown butter sauce that only takes 30 minutes.
SEE ALSO:20-Minute Roasted Red Pepper Pasta
Blue Apron is here for you with stress-free recipes delivered to your door for easy, delicious meals at home and the new Blue Apron customized allows you to swap, add, or upgrade. This means you can swap proteins or change out starches for veggies! I love Blue Apron customized because it gives me the flexibility of switching up my meals during the week – sometimes I want to upgrade tilapia to salmon or instead of having steak early in the week, I can swap it to tofu. When you sign up, look for the “see options” box under the meal to see how and if it can be customized.
I love Blue Apron because I don’t have to stress about grocery store runs and almost all of the recipes are ready in under 35 minutes. Every week there’s one recipe on the Signature 2-serving and 4-serving menus that’s a cut above the rest. It’s like bringing the restaurant home.
Check out this week’s menu using my link hereand save $60 off over your first 3 boxes
This recipe was originally tilapia with a brown butter sauce but I swapped it out for salmon!All of Blue Apron’s ingredients are high quality and come from trusted suppliers, but you may prefer to step things up. Upgrade your protein for special occasions—or a random Tuesday.
The trick to really good salmon is patting the fish dry, adding seasoning, and getting a nice sear on the skin with a hot pan. I’m seasoning the salmon with the Mexican spice blend that comes in the Blue Apron that has Ancho Chile powder, smoked paprika, garlic powder, and more. Make sure your pan is hot before you place the salmon skin side down so it gets a nice sear and this helps keep the fish moist and juicy on the inside.
Love how all the ingredients from Blue Apron are portioned to the recipe and labeled!
Yield: 2
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Ingredients
- 2 skin-on salmon fillets
- 2 cloves garlic
- 2 tbsp garlic
- 1 tbsp honey
- 1 bunch collard greens
- 2 tbsp raw pepitas
- 1 tbsp Mexican spice blend
- 1/2 cup long grain white rice
- 1 navel orange
- 1 oz sliced pickled jalapeno pepper
Instructions
Make garlic rice
- In a small pot, heat a drizzle of olive oil and add chopped garlic. Season with salt and pepper.
- Cook for 30 seconds to one minute until softened. Add rice, a pinch of salt, and 1 cup of water. Heat to boiling on high.
- Once boiling, reduce the heat to low. Cover and cook, without stirring for 12 to 14 minutes, or until the water has been absorbed and the rice is tender.
- Turn off the heat and fluff with a fork. Cover to keep warm.
Cook collard greens
- In a medium pan, heat 2 tsp of olive oil on medium-high until hot.
- Add the sliced collard greens and pepper. Season with salt and pepper and cook for 2 to 3 minutes, or until the collard greens are slightly wilted.
- Add 1/2 cup of water and season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until the collard greens are wilted and the water has cooked off.
- Transfer to a bowl and cover with foil to keep warm.
Cook the fish
- Pat fish dry with paper towels. Season on both sides with salt, pepper, and Mexican spice blend to coat.
- Heat 2 tsp of olive oil on medium-high heat until hot and add the seasoned fish.
- Cook 3 to 4 minutes per side, or until browned and cooked through.
Make the pan sauce & serve
- In the same pan, heat the butter and pepitas on medium-high until the butter has melted.
- Once melted, cook, stirring constantly and scraping up any fond, 1 to 2 minutes, or until the foam subsides and the butter is fragrant. Season with salt and pepper.
- Add the orange juice and honey. Cooking, stirring constantly, 30 seconds to 1 minute, or until the liquid is slightly reduced in volume.
- Turn off the heat. Taste and then season with salt and pepper.
- Serve the cooked fish with the garlic rice and cooked collard greens. Top the fish with the pan sauce.
Pairing the pan-seared salmon with sauteed collard greens (the pickled jalapeno pepper adds a nice salty bite and acidity) and fragrant garlic rice. Finished with a citrusy, honey glaze and toasted pepitas on top!
I’m planning my Blue Apron meals in advance so here are a couple of options that are in my cart!
WEEK OF DECEMBER 28TH
- Scared Scallop & Pancetta Fettuccine
- Crispy Brussels Sprout & Saffron Risotto
- Spanish-Spiced Salmon & Farro
WEEK OF JANUARY 4TH
- Miso-Ginger Rice Bowls
- Cavatappi Pasta & Pork Ragù
- Seared Steaks & Roasted Potatoes
WEEK OF JANUARY 11TH
- NY Strip Steaks & Truffle Butter
- Roasted Cauliflower & Lemon Pasta
