Honey-Chipotle Salmon & Cilantro Rice

with Roasted Carrots & Peppers

30 MIN

+$1.99/serving 4 Servings

Wellness at Blue Apron

Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.

Vegetarian

These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.

Carb Conscious

This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.

Mediterranean Diet

Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.

600 Calories or Less

These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.

Wellness Grain

These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.

Pescatarian

These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.

30g Of Protein

These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Keto Friendly

These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).

45g Of Protein

These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Nutritionist's Pick

These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.

Wheat Free

These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.

Reduced Sodium

Vegan

To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

with Shrimp

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.
CLICK FOR RECIPE CARD

See Plans

Nutrition

PER SERVING
Calories

570 Cals (est.)

View Full Nutrition

fresh

ingredients

18 oz Tail-On Shrimp (Peeled & Deveined)
1 cup Long Grain White Rice
½ cup Cilantro Sauce
2 Scallions
½ cup Sour Cream
1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
¾ lb Carrots
4 tsps Honey
2 tsps Chipotle Chile Paste
½ lb Sweet Peppers
3 Tbsps Roasted Peanuts

step-by-step

instructions

Cook Along

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.

3 Cook the shrimp

Meanwhile, pat the shrimp dry with paper towels (remove the tails if desired). Season with salt and pepper. In a large pan (nonstick, if you have one), 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. Turn off the heat.

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 cooked shrimp with the roasted vegetables and finished rice. Top the shrimp with the sauce and sour cream. Garnish with the sliced green tops of the scallions and chopped peanuts. Enjoy!