Reviewing Blue Apron: Seared Salmon and Spinach-Walnut Pesto – What to Know Before Cooking
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What’s Up, Hungry People!
The highlight of my Blue Apron trial had to be the seared salmon. The spinach-walnut pesto gave it a tangy kick that paired incredibly well with the salmon.
The Not-So-Great Bits
This dish had its challenges. For starters, the recipe wanted me to use what felt like an entire farm’s worth of red onion. And let’s talk about those potatoes—cooked as per Blue Apron’s directions, they were barely more cooked than when they’re pulled out of the ground. I first thought I goofed, but turns out my parents (who are regular Blue Apron users) had similar hiccups with undercooked potatoes and excessive red onion.
The Silver Lining
Drawbacks aside, I couldn’t wait to dig into this dish. One of the cool things Blue Apron does is introduce you to nifty ingredients—like purple potatoes. Ever see those at your local grocery? No? Well, now you know they exist!
Let’s Cook!
Like most recipes, the first order of business is to wash and chop the ingredients. Simple, right? Except I was already skeptical about that mountain of red onion. Even the recipe’s picture on their own website seemed to show less onion than what the ingredient list suggested.
The Missing Tools
If you’re a kitchen newbie, you might not have all the gizmos and gadgets Blue Apron thinks you own. Mesh strainer anyone? But hey, if you’re just starting your kitchen journey, this could be a good way to find out what you actually need in your cooking arsenal.
Fortunately, I’ve got my kitchen pretty well equipped. Straining the spinach was a breeze, which is crucial unless you fancy your pesto with a side of sog.
Recipe Rethink
The recipe’s flow was a bit off for me. Making the pesto was almost an afterthought, mentioned only after you’ve started cooking the hash. Just a heads up, the pesto tastes way better after chilling and soaking up that vinegar flavor—like, overnight kind of better.
The Hash Hiccup
The potato and onion hash had some issues too. The cooking time and temperature weren’t doing it any favors. The suggested six to eight minutes on medium-high heat, followed by adding onions for another eight to ten minutes? Nah. I recommend about twenty minutes on medium heat, covered, and then add the onions for another eight to ten.
My family shared similar thoughts. It seems like Blue Apron tends to shoot a bit high with their cooking temps. Keep an eye out if you’re thinking of trying the service.
Here’s What You Need to Know
All in all, the salmon, hash, and pesto combo was solid, despite the few snags. I may even give it another go, but with a few tweaks and sticking to my own tried-and-true methods.
Alright, Hungry People, there you go—a firsthand look at Blue Apron’s seared salmon with spinach-walnut pesto. It’s got its perks and quirks, but it’s worth a try. Just be prepared to make a few adjustments, especially with the cooking times and that heap of red onion. Will I be ditching my own recipes for Blue Apron anytime soon? Probably not. But if you’re in a cooking rut and looking for some inspiration, this could be a fun experiment. Enjoy!
You can find the full recipe on Blue Apron’s website.
