Mexican-Spiced Salmon & Cilantro Sauce

with Quinoa, Shishito Peppers & Orange

30 MIN

2 Servings

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From the Test Kitchen

In this colorful dish, we’re serving spiced salmon fillets over hearty quinoa (mixed with charred shishito peppers) and a fresh orange-radish salsa—all topped with a drizzle of herbaceous, creamy cilantro sauce, and crunchy roasted peanuts.

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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Carb Conscious

Nutrition

PER SERVING
Calories

740 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Skin-On Salmon Fillets
½ cup Red Quinoa
¼ cup Cilantro Sauce
3 oz Radishes
1 Navel Orange
3 oz Shishito Peppers
1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
3 Tbsps Roasted Peanuts
2 Tbsps Fromage Blanc
1 Tbsp Rice Vinegar

time-saving

tips & techniques

step-by-step

instructions

Cook Along

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.

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. Cover with foil to keep warm.

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 (be careful, as the pepper seeds may pop as they cook). Season with salt and pepper. Continue to cook, stirring occasionally, 3 to 4 minutes, or until charred on all sides. Transfer to the pot of cooked quinoa; stir to combine. Taste, then season with salt and pepper if desired.

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!