Hello Fresh ! For Food lovers or Beginners?
A number of months ago, I was approached by a stranger in Brooklyn offering a package with a new company called HelloFresh. The idea of a pre-packaged food box never appealed to me as I felt it stifled creativity. Given I work full time, have a one year old and a packed life, I decided to try it. If nothing else I thought my Husband would also enjoy trying his hand at cooking. After our first box, we realized it was inspiring us to cook more, try new recipes and also really helped us portion control.
HelloFresh offers meal-kits including ingredients sourced from local suppliers and step-by-step recipes created on a weekly basis by their in-house culinary teams. Other than some kitchen basics (Olive oil, Salt & Pepper etc), the box has all the ingredients needed for the dish, neatly organized into separate boxes. The step by step instructions are detailed on a 1-page card, which contains tips and instructions accompanied by an image to ensure you are on the right track.
I am gluten free and do not eat any white carbohydrates (white pasta, potatoes), for some of the dishes we had to substitute items, which was easy to do and did not change the flavor profile. Simple changes using brown rice, brown rice pasta and gluten free couscous enabled us to stick to our typical routine. This did not deter us from ordering again. The boxes I chose all contained meat, they were well thought out from the main protein down to the dressing on the salad. The great thing about HelloFresh is that I reviewed an older recipe online for this dish and it is obvious they accepted feedback and adapted the recipe for more flavor. My first box was Turkish Spiced Salmon with blood orange and couscous pilaf ! Enjoy !
10 Ounce Salmon Fillets
1 Blood Orange
4 Tablespoon - Olive Oil
1/2 Cup Gluten free Couscous
2 Ounce Arugula
Turkish Spice Blend ( Click here for recipe )
Persian Cucumber (Normal cucumber is fine)
1 Tablespoon - Honey
4 Tablespoon - Veggie Stock Concentrate
3/4 Cup of water
Salt and pepper to taste
- Wash and dry all the produce. Bring 3/4 Cup water and 4 Tablespoon - Veggie Stock Concentrate to boil in a small pot. When the water is boiling add 1/2 Cup Gluten free Couscous, turn off the stove. Place lid on pot and set aside.
- Take the first Shallot, halve, peel, and mince the shallot until you 2 tablespoons. Zest the Lemon and Blood Orange (you will need about 1⁄2 teaspoon of zest from each). Half the Lemon and set aside.
- Thinly slice the Persian Cucumber on the diagonal. Peel the Blood Orange , then thinly slice, end to end, into rounds. Remove any seeds.
- Make the vinaigrette: In a small add juice of half a lemon, 2 tablespoons Minced Shallot, Honey, and a large drizzle of olive oil. Season with salt and pepper. Set half the vinaigrette aside for the couscous.
- Sear the Salmon: Heat a drizzle of oil in a large pan over medium-high heat. Pat dry both sides of the salmon with a paper towel. Season the salmon on all sides with salt, pepper, and the Turkish spice blend. Add the Salmon, skin side down, to the pan and cook for 3-5 minutes per side.
- Assemble the salad: Toss the Arugula, Blood Orange , Persian Cucumber, and Almonds into the bowl with half of the vinaigrette. Season with Salt and pepper. If the salad needs additional dressing, toss with another squeeze of lemon and a drizzle of olive oil.
- Plate: Fluff the couscous with a fork, then drizzle with the reserved vinaigrette. Serve with the salmon on a bed of couscous, alongside the orange-arugula salad !
For Food lovers or Beginners? I would say both !!!