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
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.
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.
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.
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

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 Plans

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

Get Plans

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