Honey-Chipotle Salmon & Cilantro Rice with Roasted Carrots & Peppers

Honey-Chipotle Salmon & Cilantro Rice

with Roasted Carrots & Peppers

30 MIN
4 Servings
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  • with Salmon
    includes four 5-oz Sustainably Sourced Skin-On Salmon Fillets
  • with Shrimp
    includes 18 oz Sustainably Sourced Tail-On Shrimp (Peeled & Deveined) View recipe
  • with Salmon

    From the Test Kitchen

    To finish roasted salmon, you'll top it with a mixture of honey and chipotle chile paste for a sweet heat, plus a dollop of sour cream for cooling contrast. A side of roasted carrots and peppers are garnished with peanuts for a satisfying crunch.
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    • Nutrition
      PER SERVING
    • Calories
      770 Cals (est.)
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    Nutrition Label
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    fresh
    ingredients
    Honey-Chipotle Salmon & Cilantro Rice with Roasted Carrots & Peppers
    Title
    • 4 Skin-On Salmon Fillets
    • 1 cup Long Grain White Rice
    • ½ cup Cilantro Sauce
    • 2 Scallions
    • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
    • 4 tsps Honey
    • ¾ lb Carrots
    • ½ cup Sour Cream
    • ½ lb Sweet Peppers
    • 2 tsps Chipotle Chile Paste
    • 3 Tbsps Roasted Peanuts
    Prepare the ingredients & roast the vegetables
    1 Prepare the ingredients & roast the vegetables

    Preheat the oven to 450°F. Wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove the cores. Quarter lengthwise. Peel the carrots; quarter lengthwise, then cut crosswise into 2-inch pieces. Thinly slice the scallions, separating the white bottoms and hollow green tops. Roughly chop the peanuts. Line two sheet pans with foil. Place the quartered peppers and carrot pieces on one sheet pan. Drizzle with olive oil and season with salt, pepper, and the spice blend; toss to coat. Arrange in an even layer. Roast 15 to 17 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    Cook & finish the rice
    2 Cook & finish the rice

    Meanwhile, carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions. Cook, stirring frequently, 30 seconds to 1 minute, or until softened. Add the rice, 2 cups of water (carefully, as the liquid may splatter), and a big pinch of salt; stir to combine. 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. Stir in the cilantro sauce. Taste, then season with salt and pepper if desired. Cover to keep warm.

    Roast the salmon
    3 Roast the salmon

    Meanwhile, pat the salmon dry with paper towels. Season with salt and pepper on both sides. Transfer to the remaining sheet pan, skin side down. Drizzle with olive oil. Roast 12 to 15 minutes, or until cooked through.* Remove from the oven.

    *The USDA recommends a minimum safe cooking temperature of 145°F for fish.

    Make the sauce & serve your dish
    4 Make the sauce & serve your dish

    Meanwhile, in a bowl, combine the honey, 1 tablespoon of water, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Serve the roasted salmon with the roasted vegetables and finished rice. Top the salmon with the sauce and sour cream. Garnish with the sliced green tops of the scallions and chopped peanuts. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients & roast the vegetables
    1 Prepare the ingredients & roast the vegetables

    Preheat the oven to 450°F. Wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove the cores. Quarter lengthwise. Peel the carrots; quarter lengthwise, then cut crosswise into 2-inch pieces. Thinly slice the scallions, separating the white bottoms and hollow green tops. Roughly chop the peanuts. Line two sheet pans with foil. Place the quartered peppers and carrot pieces on one sheet pan. Drizzle with olive oil and season with salt, pepper, and the spice blend; toss to coat. Arrange in an even layer. Roast 15 to 17 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    2 Cook & finish the rice

    Meanwhile, carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions. Cook, stirring frequently, 30 seconds to 1 minute, or until softened. Add the rice, 2 cups of water (carefully, as the liquid may splatter), and a big pinch of salt; stir to combine. 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. Stir in the cilantro sauce. Taste, then season with salt and pepper if desired. Cover to keep warm.

    Cook & finish the rice
    Roast the salmon
    3 Roast the salmon

    Meanwhile, pat the salmon dry with paper towels. Season with salt and pepper on both sides. Transfer to the remaining sheet pan, skin side down. Drizzle with olive oil. Roast 12 to 15 minutes, or until cooked through.* Remove from the oven.

    *The USDA recommends a minimum safe cooking temperature of 145°F for fish.

    4 Make the sauce & serve your dish

    Meanwhile, in a bowl, combine the honey, 1 tablespoon of water, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Serve the roasted salmon with the roasted vegetables and finished rice. Top the salmon with the sauce and sour cream. Garnish with the sliced green tops of the scallions and chopped peanuts. Enjoy!

    Make the sauce & serve your dish
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