Mexican-Spiced Salmon & Cilantro Sauce with Quinoa, Shishito Peppers & Orange

Mexican-Spiced Salmon & Cilantro Sauce

with Quinoa, Shishito Peppers & Orange

30 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

This colorful dish features spiced salmon fillets served over hearty quinoa (studded with shishito peppers) and a fresh orange-radish salsa—all topped with a drizzle of herbaceous, creamy cilantro sauce and crunchy roasted peanuts.

Get Cooking

Dietary Information

Carb Conscious
  • Nutrition
    PER SERVING
  • Calories
    720 Cals (est.)
fresh
ingredients
Mexican-Spiced Salmon & Cilantro Sauce with Quinoa, Shishito Peppers & Orange
Title
  • 2 Skin-On Salmon Fillets
  • ½ cup Red Quinoa
  • 3 oz Radishes
  • 3 oz Shishito Peppers
  • 1 Navel Orange
  • ¼ cup Cilantro Sauce
  • 3 Tbsps Roasted Peanuts
  • 2 Tbsps Fromage Blanc
  • 1 Tbsp Rice Vinegar
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
time-saving
tips & techniques
How To: Safely Cut Round Vegetables
How To: Hold a Chef's Knife
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Cook the quinoa:
1 Cook the quinoa:

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the quinoa and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Prepare the ingredients & make the orange salsa:
2 Prepare the ingredients & make the orange salsa:

Meanwhile, wash and dry the fresh produce. Halve the radishes lengthwise, then thinly slice crosswise. Peel the orange; halve lengthwise, then thinly slice crosswise. Combine the sliced radishes and sliced orange in a bowl; add the vinegar and a drizzle of olive oil. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. Roughly chop the peanuts. Cut off and discard the stems of the peppers; halve crosswise. Thoroughly wash your hands immediately after handling.

Cook the fish:
3 Cook the fish:

Pat the fish dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium until hot. Add the seasoned fish, skin side up. Loosely cover the pan with foil and cook 3 to 5 minutes on the first side, or until lightly browned. Flip and cook 2 to 4 minutes, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate.

An instant-read thermometer should register 145°F.

Char the peppers & finish the quinoa:
4 Char the peppers & finish the quinoa:

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the pepper pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 3 to 4 minutes, or until charred. Transfer to the pot of cooked quinoa; stir to combine. Taste, then season with salt and pepper if desired.

Make the creamy cilantro sauce & serve your dish:
5 Make the creamy cilantro sauce & serve your dish:

Meanwhile, in a bowl, combine the cilantro sauce and fromage blanc. Taste, then season with salt and pepper if desired. Serve the finished quinoa topped with the orange salsa (including any liquid) and cooked fish. Drizzle with the creamy cilantro sauce and garnish with the chopped peanuts. Enjoy! 

Tips from Home Chefs

Mexican-Spiced Salmon & Cilantro Sauce

Cook the quinoa:
1 Cook the quinoa:

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the quinoa and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

2 Prepare the ingredients & make the orange salsa:

Meanwhile, wash and dry the fresh produce. Halve the radishes lengthwise, then thinly slice crosswise. Peel the orange; halve lengthwise, then thinly slice crosswise. Combine the sliced radishes and sliced orange in a bowl; add the vinegar and a drizzle of olive oil. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. Roughly chop the peanuts. Cut off and discard the stems of the peppers; halve crosswise. Thoroughly wash your hands immediately after handling.

Prepare the ingredients & make the orange salsa:
Cook the fish:
3 Cook the fish:

Pat the fish dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium until hot. Add the seasoned fish, skin side up. Loosely cover the pan with foil and cook 3 to 5 minutes on the first side, or until lightly browned. Flip and cook 2 to 4 minutes, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate.

An instant-read thermometer should register 145°F.

4 Char the peppers & finish the quinoa:

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the pepper pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 3 to 4 minutes, or until charred. Transfer to the pot of cooked quinoa; stir to combine. Taste, then season with salt and pepper if desired.

Char the peppers & finish the quinoa:
Make the creamy cilantro sauce & serve your dish:
5 Make the creamy cilantro sauce & serve your dish:

Meanwhile, in a bowl, combine the cilantro sauce and fromage blanc. Taste, then season with salt and pepper if desired. Serve the finished quinoa topped with the orange salsa (including any liquid) and cooked fish. Drizzle with the creamy cilantro sauce and garnish with the chopped peanuts. Enjoy! 

Browse Steps
1 of 5