You’ve heard of Blue Apron by now right?
The company that sends you farm fresh ingredients for a weeks worth of dinner meals, amounting to like $10/day?
My best friend Keegan turned me onto Blue Apron months ago when he first signed up for it because he was so impressed with the recipes.
He asked me if I’d like to sign up for it too because his subscription came with a free trial for a friend.
But I was on my high horse (#foodbloggerproblems) and kept politely declining.
I like the liberty of creating food versus following a recipe.
But Keegan kept gently prompting me, off and on, sending me scanned copies of the recipes from his favorite dishes, asking me what I thought about such and such and this and that.
“Dana! You have to try their Caesar Salmon Salad! It’s literally one of the best caesar salads I’ve ever had. Like, literally blew my mind.”
Immediate eye roll.
But I peered at the recipe he scanned for me anyway, looking for what made it so special.
Nothing stood out per se…
So I told myself that I was going to re-create this Caesar Salmon Salad, and if it was indeed the shit, then I would go through with the free trial.
I didn’t change anything from the original recipe (here) except using vegan mayo and vegan parmesan cheese in place of the real deal and skipping the croutons because I’d rather drink those calories than eat them.
I thought it came out pretty damn delicious, people.
Like if you don’t normally cook or don’t really like to cook, I can see why this is mind blowing.
And while it’s not all that different from the way I typically make caesar salads, I still think it’s worth trying this blue apron thing out.
Free food for a week?
Every meal between 500 and 700 calories?
I’ll take it from here…
Salmon Caesar Salad
What I Used.
2 med Salmon Filet (or 1 large filet). 2 Hearts of Romaine Lettuce. 2 tbsp Butter. 1 Lemon. 1 tbsp White Wine Vinegar (substitute: dry white wine). ¼ cup Mayo. ¼ cup grated Parmesan Cheese. 1 cup Croutons (optional).
What I Did.
Make the caesar dressing first.
Season with salt & pepper.
Cook, under med flame until the skin is golden brown and a little crispy.
About 6 or 7 mins.
Transfer 1 piece of salmon to a cutting board and using a fork, gently break the salmon away the skin.
If you cooked 1 large filet in place of 2 med ones, then cut it in half, following the step above for one of the halves.
Separate the salmon from the skin in bite-sized pieces, tossing the skin out when you’re done.
Roughly chop the 2 hearts of lettuce and place in a large bowl.
Stir in the dressing & parmesan cheese, making sure the lettuce is not too heavily coated.
You don’t want to weigh it down with too much dressing.
Soggy lettuce fucking sucks.