This one’s a twofer because I passed out early last night instead of blogging the dinner results.
I won’t talk much about the Lemon-Butter Shrimp with Tomato Rice & Arugula-Orange Salad other than to say it was really good! Much, much better than the cheese disaster. My husband loves shrimp and he enjoyed it. We are a house divided on shrimp. I don’t hate it, the chewiness and shape weird me out a little. I don’t know…shrimp isn’t usually my first choice, but these were cooked in a rich lemon butter sauce that was so tasty I got over the texture issue I have. The rice was fine – it seemed we had a lot left over. Oddly enough, it reminded me of a rice dish my Czech Grandmother used to make. That could have just been the combination of the tomatoes and rice, there were a few of those dishes at family dinners. Awesome-eater ate her shrimp, picky eater didn’t touch it; c’est la vie I guess.
But on to tonight’s dinner, Pan-Roasted Salmon with Roasted Cauliflower & Farro Salad…
If you ever need to figure out if you have an open cut somewhere on your hand, slice open a lemon, you’ll find out immediately. When I was cutting the straight-from-the-forest-floor cauliflower I must have nicked my thumb just slightly because while quartering the lemon for the salad and garnish – ouch! I don’t think I’ve ever seen a cauliflower with so many leaves still attached. Well, cauliflower wasn’t exactly a high priority purchase item in the past, however.
The salmon fillets were big! I thought the ones Blue Apron sent looked even bigger than the ones in the photo. The honey mustard shallot mixture for the topping was strong in flavor, something the adults certainly liked, but this was picked at by both children. They both normally tolerate salmon, it isn’t their first choice, but since Mac and Cheese or Peanut Butter or Yoghurt was nowhere to be found, resistance was futile. Shallots have a very strong oniony flavor, so the salmon’s topping was scraped off immediately.
One thing I could have done better was to cut the cauliflower into smaller pieces. Once it was finished roasting, I sort of smushed it up a bit before adding to the farro salad. Farro, by the way, is an awesome name for an Elf character from a woodland realm. It’s a grain I’ve never tried before and reminded me of oatmeal. I appreciate Blue Apron introducing me to all these new foods.
Alright, need to wrap this up before I get too tired and go completely off the rails. Overall a tasty (for grownups), simple dinner to put together. 2/3 for ease of cooking, prep and mess-clean up. This was a healthy meal, 585 calories per serving. You could taste the wholesomeness in the farro, arugula, and salmon. I’d definitely make this again once I wean from Blue Apron’s instructions. Except I’m not entirely certain where to purchase Farro in this town. Seems like it’s fit only for Middle Earth.