Cod with Pickled Grapes & Summer Succotash

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Our first dinner date — oh, the pressure! I turned to the genius of Blue Apron, and I knew all would be well. If you haven’t tried Blue Apron, I highly suggest you do. They provide an amazing service, and their recipes are not only mouth-watering; they’re also foolproof, as you’ll see below. Trust me; I’m the fool in the kitchen.

While it took longer than I typically spend on meals, primarily because I have difficulty with timing out meal preparation, the meal itself was a hit. I especially loved the flavor the pickled grapes added. I have a feeling I will be using pickled grapes on quite a few dishes in the future. Who’d have thought?!

What You’ll Need

2 cloves garlic

1 bunch tarragon

1 ear of corn

1 tomato

1 shallot

¼ pound green beans

¼ pound red seedless grapes

2 tbsp white wine vinegar

1 tbsp sugar

2 cod fillets

½ cup rice flour

Directions

    1. Wash and dry the fresh produce. Peel and mince the garlic. Pick the tarragon leaves off the stems; discard the stems and roughly chop the leaves. Remove the husks and silks from the corn. Cut the kernels off the cob; discard the cob. Large-dice the tomato. Peel and thinly slice the shallot. Trim off and discard the stem ends of the green beans; cut the green beans into 1-inch pieces.
    2. Thinly slice the grapes. In a small bowl, stir together the white wine vinegar, sugar, and a pinch of salt until the sugar is almost dissolved. Add the sliced grapes and set aside.

 

3.In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the shallot and garlic and cook, stirring frequently, 30 seconds to 1 minute, or until softened and fragrant. Stir in the corn and green beans and season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the green beans have turned bright green. Add the tomato and cook, stirring occasionally, 30 seconds to 1 minute, or until just softened. Transfer the succotash to a plate and set aside. Wipe out the pan.

4.Place the rice flour in a shallow dish. Season the cod fillets with salt and pepper on both sides; thoroughly coat each in the rice flour, tapping off any excess. In the same pan used to cook the succotash, heat 2 teaspoons of olive oil on medium-high until hot. Add the coated fish and cook 3 to 4 minutes per side, or until cooked through. Transfer the cooked fish to a paper towel-lined plate; season with salt and pepper immediately.

5. Add half the tarragon to the pickled grapes. Divide the succotash and cooked fish between 2 plates. Spoon half the pickled grapes over each piece of fish, leaving most of the pickling liquid behind. Garnish with the remaining tarragon.

 

Asian Salmon with Asian Chopped Salad and Sake Champagne Mojito

My search for recipes this month turned up a large number of salmon recipes, all of which sounded amazing. I chose one from damndelicious.net, which indeed sounded delicious. Admittedly, Lesley and I both were unsure if we even liked salmon. It turns out, we don’t. I’m not admitting failure with this dish, however. I am sure that if you like salmon this dish would be perfect. Cooking it in the foil was easy, and I could tell that the salmon soaked up the flavors of the marinade. We even asked two salmon lovers and they confirmed (their salmon review can be found below).

The salad was very good and will stay in my recipe book. The colors were fantastic, and it tasted just as good as it looked.

Equally as amazing was the mojito. I love the taste of mint but am not a big fan of sake so this recipe was a gamble for me. This time, my gamble turned out to be a win. It was a fantastic recipe that even had Lesley cheering, “You made honey!”

To keep on theme, I made California rolls for the girls. That could have gone over better, but at least they had their first experience with sushi. All in all, no one was fully satisfied with the meal, but no one was disappointed, and we didn’t have to order takeout. If I consider that a success on normal nights, then I can for this as well.

Recipes on this page:

Asian Salmon

Asian Salad with Peanut Dressing

Sake and Champagne Mojito

Asian Salmon

1-2 lbs salmonAsian Salmon

1/4 c honey

3 cloves garlic, minced

2 tbsp reduced-sodium soy sauce

1 tbsp rice vinegar

1 tbsp sesame oil

1 tbsp grated ginger (I used powdered ginger)

1 tsp sriracha sauce

2 green onions, sliced

1/2 tsp sesame seeds


1) Preheat oven to 375 degrees.

2) In a small bowl, combine honey, garlic, soy sauce, rice vinegar, sesame oil, ginger, and sriracha.

3) Line a small baking sheet with foil. I made two pouches; however, you can choose to keep them in one. Fold up the Salmon ready to be bakedsides of the foil and place salmon inside.

4) Cover salmon completely with the marinade and close the foil packet.

5) Bake for approximately 20 minutes. You can tell when the salmon is done because it will pull apart easily.

6) Garnish with green onions and sesame seeds.

 

Asian Chopped Salad with Peanut Dressing

Salad:

2 1/2 c shredded red cabbageAsian Salad

2 c shredded kale

1 large carrot

2 bell peppers, thinly sliced

1/2 c fresh cilantro, chopped

1 c of shelled edamame

1 green onion, sliced

1/2 c of cashews

2 tbsp sesame seeds

Peanut Dressing:

2 tbsp smooth peanut butter

2 tbsp water

1/2 tbsp soy sauce

1 tbsp sesame oil

1 tbsp canola oil

1 tbsp rice wine vinegar

1 tbsp lime juice

1 clove garlic, minced

1/2 tbsp agave (or honey)

1/2 tsp sriracha sauce


1) Combine all ingredients for the dressing in a food processor and puree. If you are making this the night before, store the dressing in the refrigerator.

2) Prepare all the vegetables and toss in a bowl. Top with cashews and sesame seeds.

3) Serve with the dressing.

Sake and Champagne Mojito

1 bottle of sakeSake mojito

1 bottle of dry champagne

1 bunch of mint leaves

3-4 tbsp lime juice

Simple syrup


1) In a pitcher, combine simple syrup, mint leaves, and lime juice. Muddle together. I used a wooden spoon to do this.

2) Add sake and champagne.

3) Stir, serve, and enjoy!

Note: You can make simple syrup by combining 2 parts sugar and 1 part water. I suggest playing around with the proportions for the simple syrup, lime juice, and mint. Start with less and work your way up. All of these ingredients can be added after the sake and champagne as well.

Salad recipe from aseasyasapplepie.com; Mojito recipe from marcussamuelson.com

Salmon Reviewers

Salmon Reviewers

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