Monday, November 30, 2015

Cooking with BlueApron Delivery - Parsnip and Sweet Potato?

Wow! This is another surprising menu with wonderful flavor that made my palate dance around to enjoy every bite of it.  This is one of my BlueApron menu of the week delivered to my home.  The menu name - Spiced Salmon and Cranberry Chutney is not a name that would get my curiosity but to my surprise it is another winner at my dining table.

2 Skin-On Salmon Fillets - Fresh Wild Caught
1 Clementine - zested, peels cut off and skin/membranes removed
1 Sweet Potato - peeled and Cut into 1/2 inch chunks
1 Parsnip - peeled and Cut into 1/2 inch chunks
1 Red Onion - peeled, cut into halves, then cut each halves into quarters or 6 to 8 parts (depending on the size of the onion.)
1 Bunch Mint - rinsed and leaves removed from the stem.  Reserve a small sprig for plating, if you wish.  It is basically served to compliment the dish.  Not just as a garnish.

To make Cranberry Chutney:
2 Tbsp Organic Cane Sugar
1/2 C Fresh Cranberries
2 Tbsp Water
2 tsp Cranberry Chutney Spice Blend

To make 2 Tbsp Spice Blend
Mix and test to combine following spices:
 Ground Fennel Seed
Ground Coriander
Ground Cardamom
Ground Nutmeg

3 Tbsp - Extra Virgin Olive Oil for cooking
Kosher Salt and Black/White Pepper for taste

In a small sauce pot, add cranberries, sugar, clementine zest, 1 Tbsp Spice Blend and 2 Tbsp water plus 1 Tbsp water.   On high heat - bring to boil.  Turn to simmer.  Stir and cook to reduce liquid, cranberries are softened and chutney thickened.  Remove from heat and set it aside.   In a skillet or saute pan with lid, heat 1 to 2 Tbsp of Extra Virgin Olive Oil on Medium-high until hot.  Stir fry parsnip and sweet potato for 8 to 10 min - covering with lid after first 30 seconds.  Open the lid and stir fry every 3 minutes, repeat until sweet potatoes are almost tender.  Add Onion to the pan.  Season with salt and pepper to taste.  Stir fry until Onion is translucent and softened.  Turn off the heat.  Reuse the pan to fry salmon.  Add the clementine.  Stir thoroughly.  Transfer to a serving bowl or plates.
Rub Salmon with kosher salt all over and rinse gently under running filter water.  Pat dry.   Coat salmon with Spice Blend.   Reheat the pan.  Add some EVOO 2 to 3 tsp.   Bring oil to shimmer.  Cook salmon skin side down on medium-high heat. - Cook 2 to 4 minutes per side.   I like to cover with lid to assure complete heat through and to avoid grease splatter.  Cook until browned.  Remove from heat.
Serve with finished vegetables and salmon.  Garnish with Cranberry chutney and top with mint.
The mint is really great with this vegetable to balance the sweetness of the sweet potato and onion.  Parsnip is a delight to the taste.
Enjoy!   Hope you will have a fun adventure with your menu order from
They are your2nd  sous chef that you always wanted in your kitchen.
If you are interested in ordering from BlueApron and would like a discount coupon, please let me know, I have two coupons that I can share.