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

Honey-Chipotle Salmon & Cilantro Rice

with Roasted Carrots & Peppers

30 MIN
+$1.99/serving 4 Servings
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Available Options

  • with Salmon
    includes four 5-oz Sustainably Sourced Skin-On Salmon Fillets View recipe
  • with Shrimp
    includes 18 oz Sustainably Sourced Tail-On Shrimp (Peeled & Deveined)
    • 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.
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    • Nutrition
      PER SERVING
    • Calories
      570 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Honey-Chipotle Salmon & Cilantro Rice with Roasted Carrots & Peppers
    Title
    • 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

    Honey-Chipotle Salmon & Cilantro Rice

    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
    Cook the shrimp
    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!

    Make the sauce & serve your dish
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