Salmon is a no-brainer for a nutrient-packed dinner for two. With plenty of omega-3 fatty acids, vitamin B12, and vitamin D, it's great for maintaining brain health and improving mood. Be sure to look out for wild-caught salmon to get maximum benefits.
This recipe features perfectly seared salmon topped with pickled mustard seeds for an added flavor punch. It's served with a green potato salad that gets its color from a blend of spinach, celery, and scallions folded into a horseradish sour cream sauce.
Baby spinach and scallions are especially great in the springtime and add freshness and health-boosting vitamins and minerals to a dish.
This combination makes for a dinner that will both impress and satisfy—and it's easy enough to whip up on a weeknight. Bonus: Leftovers make a great lunch the next day over a lightly dressed green salad.
What makes this dish even easier is the fact that Blue Apron will deliver all of the ingredients (including that fresh, responsibly sourced salmon) straight to your door, allowing you to skip the trip to the grocery store.
Everything arrives in portioned amounts, giving you exactly what you need in one refrigerated box. You can choose from a two-person or family-size plan, with prices ranging from $8.74 to $9.99 per person per meal, and you can pick meals from a rotating chef-curated menu that fits your dietary preferences.
With three easy, quick (all meals take less than 40 minutes), and inventive meals delivered directly to you each week, you're guaranteed to get out of your dinner rut while upping your kitchen skills at the same time. No matter where you are in the U.S., shipping is always free, but you can opt out anytime—win-win.
Recipe courtesy of Blue Apron. mindbodygreen readers can get their first two meals FREE by clicking here.
Seared Salmon, Warm "Green" Potato Salad + Pickled Mustard Seeds
- 1 tablespoon mustard seeds
- 2 tablespoons sugar
- 2 tablespoons apple cider vinegar
- 2 scallions
- 1 stalk celery
- ½ pound fingerling potatoes
- 4 ounces spinach
- 2 skin-on salmon fillets
- ¼ cup sour cream
- 1½ teaspoons prepared horseradish
1. Pickle the mustard seeds: Heat a medium dry pan (nonstick, if you have one), on medium-high until hot. Add the mustard seeds and cook, stirring occasionally, 1 to 2 minutes, or until toasted and fragrant. Add the sugar, vinegar, and 21⁄2 cups of water; season with salt and pepper. Heat to boiling on high. Once boiling, cook on high, stirring occasionally, 18 to 20 minutes, or until the mustard seeds have doubled in size and the liquid is reduced and thickened. Transfer to a small bowl. Carefully rinse and wipe out the pan.
2. Prepare the ingredients: While the mustard seeds cook, wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Cut off and discard the root ends of the scallions; thinly slice on an angle, separating the white bottoms and green tops. Thinly slice the celery on an angle. Cut the potatoes into 1⁄2-inch-thick rounds.
3. Cook the potatoes: While the mustard seeds continue to cook, add the potatoes to the pot of boiling water. Cook 8 to 10 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the potatoes to the pot of boiling water. Cook 8 to 10 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot.
4. Cook and chop the spinach: In the pan used to pickle the mustard seeds, heat 2 teaspoons of olive oil on medium-high until hot. Add the spinach; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until wilted. Transfer to a strainer; hold or rest the strainer over a bowl. Using a spoon, press down on the cooked spinach to release as much liquid as possible; discard the liquid. Transfer the spinach to a cutting board to cool. When cool enough to handle, finely chop. Wipe out the pan.
5. Cook the salmon: Pat the salmon dry with paper towels; season with salt and pepper on both sides. In the pan used to cook the spinach, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned salmon; cook 2 to 3 minutes per side, or until browned and cooked to your desired degree of doneness. Remove from heat and set aside in a warm place.
6. Finish the potato salad, and plate your dish: To the pot of cooked potatoes, add the celery, white bottoms of the scallions, chopped spinach, sour cream, and horseradish; season with salt and pepper to taste. Divide the potato salad and cooked salmon between 2 dishes. Garnish with the pickled mustard seeds and the green tops of the scallions. Enjoy!