Crispy Cod Sandwiches with Red Cabbage & Apple Slaw and Roasted Potato Wedges from Blue Apron

 

 

I received a gift card from Blue Apron from a family member (thank you Pat and Fred), and I decided to give it a try for a week. 2 dishes and only one was a keeper that I will continue to make on my own. My assessment of Blue Apron was, although convenient and everything was fresh, it is over priced if you don’t have a coupon. Above pictured is the 2 meals I received from Blue Apron, pork dish is not reflected here because we didn’t really like it. Here is the recipes we all enjoyed:

Ingredients:

  • 4 cod fillets
  • 4 potato buns
  • 2 carrots
  • 2 scallions
  • 1 apple
  • 1 lb. red cabbage
  • 2 russet potatoes
  • 3 TBS sweet pickle relish
  • 2 TBS red wine vinegar
  • 1/4 cup Old Bay Seasoning (they provided their own spices, but this one is a great substitute since I don’t know what was in there’s)
  • 1/3 cup mayonnaise
  • 1/4 cup sugar
  • Olive oil
  • Salt
  • Pepper

Directions:

Preheat the oven to 475 degrees. Cut the potatoes into 1 inch wedges. Remove and discard the core of the cabbage, thinly slice. Core the apple and cut into matchsticks. Cut off and discard the root ends of the scallions, thinly slice, separating the white bottoms and green tops. Peel the carrots and grate on the large side of a box grater, place in a bowl with 1/4 of the vinegar, season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes

Place the potato wedges on a sheet pan, drizzle with olive oil, season with salt and pepper, toss and arrange skin sides down, roast for 28-30 minutes.

While potatoes are roasting make the slaw: combine sugar and  remaining vinegar and whisk until dissolves. Add cabbage and apple, stir thoroughly, season with salt and pepper, set aside to marinate for at least 10 minutes.

While the slaw marinates, make the sauce: combine mayo, relish and white bottoms of scallions, season with salt and pepper.

Once the potatoes have roasted for at least 10 minutes, place the Old Bay Seasoning on a plate, pat the cod fillets dry, season with salt and pepper, coat with seasoning, tapping off excess. In a large , non stick pain, heat 1 TBS olive oil on medium high, add cod fillets and cook 5-7 minutes on one side, flip and cook 2-3 minutes on reverse side, or until lightly browned. Leave browned bits in the pan as you transfer fish to a plate and set aside in a warm place.

Add the buns, cut side down, to the pan you used to cook the fish, toast for 1-2 minutes, or until lightly browned

Spread a layer of sauce on the buns with the cooked fish and marinated carrots

Serve with potatoes and slaw and garnish with green tops of scallions

 

 

 

Pan-Roasted Salmon with Soy Ginger Glaze

I absolutely love a fresh piece of wild caught salmon. If I haven’t said it before, I never buy farm raised fish, no matter the cost. If wild is too expensive I buy something else. I tried this recipe the other night because I didn’t feel like getting the grill going. It is simple and incredibly delicious. I found the recipe on Food & Wine’s website and added minced garlic.

Picture above from our fabulous trip to Italy in 2018.

Ingredients:

  • 1/4 cup soy sauce
  • 1 tsp finely grated fresh ginger
  • 2-3 garlic cloves, minced (my add on)
  • 1 tsp honey
  • 1 tsp Dijon mustard
  • 2 tsp extra-virgin olive oil
  • Four 6 ounce skinless salmon fillets (I left the skin on my fillet)
  • Fresh ground pepper
  • Cilantro leaves, for garnish

Directions:

Preheat the oven to 350 degrees. In a small saucepan, combine the soy sauce, ginger and garlic and bring to a simmer. Remove from heat and stir in the honey and mustard.

Heat the olive oil in a large nonstick ovenproof skillet. Season the salmon with pepper and add it to the skillet, skin side up. Cook over high heat until golden and crusty (2-3 minutes). Turn the salmon and spoon the ginger-soy glaze on top. Transfer the skillet to the oven and bake for 5 minutes. Garnish with cilantro and serve.

 

Pat’s Salmon in Tin Foil

IMG_1753

My children’s grandma, Pat, made this delicious and healthy recipe for the kids and my son came home and told me he liked it. It has now become a regular menu item in our home if I can find wild salmon at the store. Of course, you can use farm raised if you please. but I prefer wild.

Ingredients:

  • 4 salmon fillets and 4 sheets of tin foil
  • 2 tsp. + 2 tbsp. olive oil separated
  • salt & pepper
  • 3 tomatoes chopped
  • 2 shallots chopped
  • 2 tbsp. fresh lemon juice
  • 1 tsp. dried or fresh oregano
  • 1 tsp. dried or fresh thyme

Directions:

Preheat oven to 400 degrees. Brush salmon with 2 tsp. olive oil and salt and pepper to taste. Place each fillet on foil. Mix tomatoes, shallots, 2 tbs. olive oil, lemon juice, and spices. Spoon mixture over salmon and wrap with foil being sure it is completely sealed. Place foil packs on cookie sheet and bake for 25 minutes. Hint; I added a little crushed garlic and chopped ginger and it was delicious.