Creamy Cilantro Salmon

with Toasted Pepita Rice & Green Beans

45 MIN

+$1.99/serving 4 Servings

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with Shrimp

From the Test Kitchen

This dish is filled with bold, Mexican-style flavors thanks to the creamy cilantro sauce drizzled over spiced salmon fillets and a bed of rice loaded with toasted pepitas, spicy pickled jalapeño, and bright lime zest.
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Nutrition

PER SERVING
Calories

600 Cals (est.)

View Full Nutrition

fresh

ingredients

20 oz Shrimp (Peeled & Deveined)
1 cup Long Grain White Rice
1 Lime
¾ lb Green Beans
2 cloves Garlic
2 Tbsps Raw Pepitas
½ cup Cilantro Sauce
1 oz Sliced Pickled Jalapeño Peppers
¼ cup Mayonnaise
1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Wash and dry the fresh produce. Cut off and discard any stem ends from the green beans. Peel and roughly chop 2 cloves of garlic. Using a zester or the small side of a box grater, finely grate the lime to get 1 tablespoon of zest. Quarter the lime. Roughly chop the peppers. Thoroughly wash your hands immediately after handling. In a bowl, combine the cilantro sauce, mayonnaise, and the juice of 2 lime wedges; season with salt and pepper.

2 Cook the rice

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

3 Toast the pepitas

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pepitas; season with salt and pepper. Cook, stirring constantly, 1 to 3 minutes, or until toasted (be careful, as the pepitas may pop as they toast). Transfer to a plate and immediately season with salt. Wipe out the pan.

4 Cook the shrimp

Pat the shrimp dry with paper towels; place in a bowl. Season with salt, pepper, and the spice blend. Toss to coat. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

5 Cook the green beans

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the green beans; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the chopped garlic. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until the green beans are softened and the water has cooked off. Turn off the heat; carefully stir in the juice of the remaining lime wedges. Taste, then season with salt and pepper if desired.

6 Finish the rice & serve your dish

To the pot of cooked rice, add the lime zest, toasted pepitas, and as much of the chopped peppers as you'd like, depending on how spicy you'd like the dish to be. Stir to combine. Taste, then season with salt and pepper if desired. Serve the cooked shrimp with the finished rice and cooked green beans. Top the shrimp with the creamy cilantro sauce. Enjoy!