Dukkah-Spiced Salmon with Spring Vegetable & Oyster Mushroom Ragout
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Crème Fraîche adds a bit of richness to the veggies in this succulent seafood meal.
I tend to forget how much I enjoy celeriac. It’s a delicious, earthy addition to the vegetable mix in this Blue Apron recipe.
The salmon was nice and tender, and the seasoning blend on top had lots of flavor. The lemon juice really brightened up the dish, and we really enjoyed the mix of fresh herbs on top.
This was a really tasty meal. It did make a TON of veggies, so we had some of those leftover, which was nice for lunch the next day.
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Dukkah-Spiced Salmon with Spring Vegetable & Oyster Mushroom Ragout
- Yield: 2 1x
Description
Crème Fraîche adds a bit of richness to the veggies in this succulent seafood meal.
Ingredients
- 2 Skinless Salmon Fillets
- 1 Fennel Bulb With Fronds
- 1 Stem Green Garlic
- 1 Lemon
- ½ Pound Celeriac
- 1 Tablespoon Pistachios
- 2 Tablespoons Crème Fraîche
- 1 Bunch Parsley*
- 5 Ounces Mixed Oyster Mushrooms
- 1 Red Onion
- 1 Teaspoon Dukkah Salmon Spice Blend (Za’atar, Coarsely Ground Coriander Seeds, Coarsely Ground Fennel Seeds, Coarsely Ground Cumin Seeds, Coarsely Ground Black Sesame Seeds & Fennel Pollen)
Instructions
- Prepare the ingredients:
- Wash and dry the fresh produce. Remove the salmon from the refrigerator to bring to room temperature. Cut the mushrooms (including the root ends) into bite-sized pieces. Pick off and reserve the fennel fronds. Cut the fennel stems and bulb crosswise into ½-inch-wide pieces. Cut off and discard the root end of the green garlic; thinly slice. Using a peeler, remove the rind of the lemon, avoiding the pith; mince to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Peel and medium dice the onion and celeriac. Pick the parsley off the stems; discard the stems. Finely chop the pistachios; place in a small bowl with the spice blend.
- Cook the mushrooms:
- In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the mushrooms and cook, stirring occasionally, 4 to 6 minutes, or until browned and crispy; season with salt and pepper to taste. Transfer to a large bowl and set aside. Wipe out the pan.
- Cook the vegetables:
- In the same pan used to cook the mushrooms, heat 2 teaspoons of olive oil on medium-high until hot. Add the celeriac; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the fennel stems and bulb, green garlic and onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Stir in the lemon zest. Transfer to the bowl of cooked mushrooms; set aside in a warm place. Rinse and wipe out the pan.
- Cook the salmon:
- Pat the salmon fillets dry with paper towels and season with salt and pepper on both sides. In the same pan used to cook the vegetables, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fillets and cook 3 to 5 minutes per side, or until browned and cooked to your desired degree of doneness. Remove from heat.
- Finish the mushrooms & vegetables:
- Add the crème fraîche, half the parsley and the juice of 1 lemon wedge to the bowl of cooked mushrooms and vegetables. Stir to thoroughly combine and season with salt and pepper to taste.
- Make the herb garnish & plate your dish:
- In a medium bowl, combine the fennel fronds, remaining parsley and the juice of 1 lemon wedge. Divide the finished mushrooms and vegetables and cooked salmon fillets between 2 plates. Top with the pistachio-spice blend mixture and herb garnish. Serve with the remaining lemon wedges. Enjoy!
Notes
Recipe from Blue Apron
*Just a note – the recipes from Blue Apron call for “1 bunch” of herbs, and that correlates to the size of the “bunch” they send if you’re using their service (which I’m absolutely in love with!). I’d say their bunches are about 1-2 tablespoons. When it calls for a “large bunch”, it’s usually about twice that amount.
Nutrition
- Calories: 650
