Reprinted from Blue Apron
This savory stuffing, which we created as a side dish for seared salmon, is dotted with jewel-like cranberries and crunchy walnuts. The burst of bright citrus flavor comes from fresh-squeezed orange juice. We also candied the orange peel by coating it in sugar and caramelizing it in the oven, to create an intensely bittersweet flavor perfect for both the salmon and stuffing.
Makes 3 servings; About 530 calories per serving
2 cloves garlic
1 bunch parsley
1 bunch sage
1 bunch thyme
1 stalk celery
1 yellow onion
¼ cup walnuts
1 tablespoon sugar
1 cup vegetable broth
¼ cup dried cranberries
2 fillets salmon
Preheat the oven to 400°F. Wash and dry the fresh produce. Using a knife or vegetable peeler, peel off 6 strips of orange peel (not including the white pith). Peel and small dice the onion and parsnip. Small dice the celery. Peel and mince the garlic. Pick the parsley, sage, and thyme leaves off the stems. Roughly chop the sage, thyme and all but a few parsley leaves (reserve the whole ones for garnish). Roughly chop the walnuts. Cut the baguette into ½-inch cubes.
With a knife, cut away the remaining white pith on the orange. Use the knife to cut out segments (or supremes) from between the membranes, placing them in a small bowl. In a separate bowl, squeeze the juice from the leftover membranes. To the bowl of supremes, add half the thyme and about 1 teaspoon of olive oil; then season with salt and pepper to taste.
Place the baguette cubes on a baking sheet. Bake 5 to 6 minutes, or until browned. Transfer the toasted bread to a large bowl and wipe off the baking sheet. Thoroughly coat the orange peels in the sugar and place on the baking sheet. Bake 3 to 5 minutes, or until slightly browned. (Watch these closely as they can burn easily.) After removing from the oven, flip over the orange peels to prevent sticking and let cool.
In a large pan, heat a little olive oil on medium-high until hot. Add the garlic, onion, celery and parsnip; season with salt and pepper and cook 2 to 3 minutes, or until softened, stirring occasionally. Stir in the sage, thyme and chopped parsley. Cook 1 to 2 minutes, until well combined and heated through.
Stir in the toasted bread cubes, cranberries, walnuts, reserved orange juice, vegetable broth, and some salt and pepper until combined. Transfer the stuffing to a baking dish and cover tightly with foil. Bake 10 minutes, then uncover and bake 10 minutes longer, or until browned and crisped on the top.
While the stuffing bakes, season the salmon with salt and pepper on both sides. In a nonstick pan, heat a little olive oil on medium until hot. Add the salmon, non-skin-sides down; cook about 5 minutes, or until browned. Carefully flip the fillets and cook about 7 minutes on the second side, or until they reach your desired doneness. Place a fillet on each plate and garnish each with the candied orange peel. Divide the orange supremes and stuffing between the plates. Garnish with the parsley leaves. Enjoy!