In the Kitchen: Blue Apron: Indonesian Spiced Salmon

In theKitchen

 

Hi, Everyone!

In an effort to spend less time meal planning and more time reading, I decided to give Blue Apron a try. It costs less than taking the whole family to a restaurant, and it seemed like a fun way to add some new recipes to my repertoire.

Tonight: Indonesian Spiced Salmon with Freekeh & Marinated Radishes

 

 

Okay. I made this on a weeknight, so instead of spending the time to peel, mince, chop, etc while my children volunteered to clean their rooms and my husband encouraged me to take a long nap while he looked after the kids, I did this:

Delicately chop? Nah. We scissored the scallions quick and dirty like.

Marinade for sixteen hours? Nope. Toss those onions in a bag and let the 4-year-old shake the heck out of it.

 

 

 

 

 

 

 

 

 

How to peel and mince garlic: Step 1: Use a squeezy bottle instead. 2. Take a bath with the time you just saved yourself. Laugh at the haters.

 

If I make it again: So this dish was actually quite good. My favorite part was the radish and onion slaw, which I unceremoniously dumped on top of the salmon because wow. So. Good. I don’t think the salmon spices were make-or-break, nor was the freekeh (rice would’ve been just fine), but overall it was a decent meal. It’s not something I’ll be adding to the regular rotation, but I AM going to store that onion slaw in my memory banks. DELICIOUS side. Really. YUM.

Did my kids eat it: I mean, they really WANTED to, what with the weirdly named grains and six kinds of onions, but I forced them to eat peanut butter sandwiches and strawberries instead. They may never forgive me.

Melissa kitchen

 

 

 

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