Seared Salmon & Fall Vegetables with Apple-Brown Butter Vinaigrette

• Gluten free

• Seafood

  • 2 Salmon, skin on fillets

• Produce

  • 4 oz Brussels sprouts
  • 1 Granny smith apple
  • 1 Lemon
  • 1 Bunch Parsley
  • 1 Top turnip, Purple
  • 1 Yukon gold potato

• Baking & Spices

  • 1 tsp Mustard seeds, Brown & Yellow

• Dairy

  • 2 tbsp Butter

Found on blueapron.com

Description

Ingredients

• 2 Skin-On Salmon Fillets
• 4 Ounces Brussels Sprouts
• 1 Granny Smith Apple
• 1 Lemon
• 1 Purple Top Turnip
• 1 Yukon Gold Potato
• 1 Bunch Parsley
• 2 Tablespoons Butter
• 1 Teaspoon Brown & Yellow Mustard Seeds

Directions

• 1 Prepare the ingredients:
 Wash and dry the fresh produce. Core and small dice the apple. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Medium dice the potatoes. Peel and medium dice the turnip. Cut off and discard the stem ends of the Brussels sprouts; quarter the Brussels sprouts. Pick the tarragon leaves off the stems; discard the stems and roughly chop the leaves.
• 2 Make the vinaigrette:
 In a large pan (nonstick, if you have one), heat the butter on medium-high until melted. Cook, stirring occasionally and swirling the pan, 2 to 3 minutes, or until deep golden brown and fragrant. Add the apple and mustard seeds; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened and fragrant. Turn off the heat and stir in the juice of all 4 lemon wedges; season with salt and pepper to taste. Transfer to a bowl and set aside in a warm place. Rinse and wipe out the pan.
• 3 Start the hash:
 In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the potatoes and season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until browned and softened.
• 4 Finish the hash:
 Add the turnip and Brussels sprouts to the pan; season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until browned and slightly softened. Turn off the heat and stir in the lemon zest and all but a pinch of the tarragon; season with salt and pepper to taste. Transfer to a plate and set aside in a warm place. Wipe out the pan.
• 5 Cook the salmon:
 Pat the salmon fillets dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fillets, skin sides down, and cook 4 to 5 minutes on the first side, or until browned and crispy. Flip and cook 1 to 2 minutes, or until cooked to your desired degree of doneness. Remove from heat.
• 6 Plate your dish:
 Divide the finished hash and cooked salmon fillets between 2 dishes. Top with a few spoonfuls of the vinaigrette. Garnish with the remaining tarragon. Enjoy!
• 1 Prepare the ingredients:
 Wash and dry the fresh produce. Core and small dice the apple. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Medium dice the potatoes. Peel and medium dice the turnip. Cut off and discard the stem ends of the Brussels sprouts; quarter the Brussels sprouts. Pick the tarragon leaves off the stems; discard the stems and roughly chop the leaves.
• 2 Make the vinaigrette:
 In a large pan (nonstick, if you have one), heat the butter on medium-high until melted. Cook, stirring occasionally and swirling the pan, 2 to 3 minutes, or until deep golden brown and fragrant. Add the apple and mustard seeds; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened and fragrant. Turn off the heat and stir in the juice of all 4 lemon wedges; season with salt and pepper to taste. Transfer to a bowl and set aside in a warm place. Rinse and wipe out the pan.
• 3 Start the hash:
 In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the potatoes and season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until browned and softened.
• 4 Finish the hash:
 Add the turnip and Brussels sprouts to the pan; season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until browned and slightly softened. Turn off the heat and stir in the lemon zest and all but a pinch of the tarragon; season with salt and pepper to taste. Transfer to a plate and set aside in a warm place. Wipe out the pan.
• 5 Cook the salmon:
 Pat the salmon fillets dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fillets, skin sides down, and cook 4 to 5 minutes on the first side, or until browned and crispy. Flip and cook 1 to 2 minutes, or until cooked to your desired degree of doneness. Remove from heat.
• 6 Plate your dish:
 Divide the finished hash and cooked salmon fillets between 2 dishes. Top with a few spoonfuls of the vinaigrette. Garnish with the remaining tarragon. Enjoy!

Nutrition