Blue Apron ~ Tangelo and Honey-Glazed Salmon

The secret of this dish of Tangelo and Honey-Glazed Salmon with Farro, Apple and Crispy Rosemary  is the fruit.  The apples and scallions were cooked in the frying pan then added to the cooked farro.  The apple made both a nice texture and flavor.  The salmon was cooked then coated in a tangelo juice and honey glaze.  The end result was delicious.

5 stars

Made:  March 5, 2017

Blue Apron ~ Seared Salmon and Salsa Verde

I'm back cooking again after a hiatus with travel.  Tonight's meal was Seared Salmon and Salsa Verde  with Orange, Spinach and Farro Salad.

The Salad was made, as the name implies, with Farro, fresh spinach and pieces of orange.  The seared salmon was placed on top of the salad with a dollop of salsa verde.  Salsa Verde literally means "green sauce" in both Spanish and Italian.  This sauce was made with minced garlic, almonds and parsley.  It was a perfect compliment to the salmon and salad. 

Delicious!  

Blue Apron ~ Za'atar Chicken and Farro Salad

I get za'atar whenever I am in Israel.  It is a spice blend that is commonly used in Israeli foods.  Tonight's meal was a za'atar encrusted chicken breast placed atop a farro salad (made with arugula) with a marinated beet side.  Everything was then topped with pistachio nuts, fresh mint and feta cheese.  The end result was delicious.

4 Stars

Blue Apron ~ Pan-Seared Salmon and Farro Salad

This dish is a definite keeper!  The salmon was topped on a Farro Salad made with Brussel Sprouts and Apple.  The secret ingredient to the salad was, indeed the Brussel sprouts.  They were sliced thine and cooked with a little lemon zest before mixed with the apple and farro in a vinaigrette dressing.  Absolutely fabulous!

5 Stars