We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Mexican-Spiced Salmon & Green Beans
with Corn on the Cob
25 MIN
2 Servings
From the Test Kitchen
Petite, uniquely-shaped Peruvian peppers lend a sweet and tangy pop of flavor to crisp green beans, served alongside smoky, spice-crusted salmon. For more Mexican-inspired flavor, we’re also pairing it with our take on elote, or corn smothered in layers of creamy sauce and crumbly Cotija cheese.
Get Cooking-
NutritionPER SERVING
-
Calories620 Cals (est.)
View Full Nutrition
Download
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
Title
-
1 10-Ounce Skin-On Salmon Fillet
- 1 Lime
- 6 oz Green Beans
- 2 ears Of Corn
- ¼ cup Mexican Crema Or Sour Cream
- 2 Tbsps Grated Cotija Cheese
-
1 Tbsp Pickled Peruvian Peppers
- 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Fill a pot large enough to fit a corn cob with salted water; heat to boiling on high. Wash and dry the fresh produce. Remove and discard the husks and silks of the corn. Quarter the lime. In a bowl, combine the crema or sour cream and the juice of 2 lime wedges; season with salt and pepper to taste.
2
Cook the fish:
Pat the fish dry with paper towels. Transfer to a cutting board, skin side down. Cut into 2 equal-sized pieces; season on both sides with salt, pepper, and half the spice blend. In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium until hot. Add the seasoned fish, skinless side down. Loosely cover the pan with aluminum foil and cook 4 to 5 minutes on the first side, or until lightly browned. Flip and cook 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Cover with the aluminum foil to keep warm.
3
Cook the green beans:
Heat the pan of reserved fond on medium-high until hot (if the pan seems dry, add a drizzle of olive oil). Add the green beans and 2 tablespoons of water; season with salt and pepper. Cover the pan with aluminum foil and cook, stirring occasionally, 4 to 5 minutes, or until slightly softened. Turn off the heat and stir in the peppers.
4
Cook the corn:
While the green beans cook, add the corn to the pot of boiling water. Cook 2 to 3 minutes, or until tender. Drain thoroughly and transfer to a plate. Pat dry with paper towels.
5
Dress the corn & serve your dish:
Evenly spread half the seaoned crema or sour cream onto the cooked corn cobs. Top with the cheese and as much of the remaining spice blend as you’d like. Serve the cooked fish with the cooked green beans, dressed corn, and remaining lime wedges on the side. Top the fish with the remaining seasoned crema or sour cream. Enjoy!
1
Prepare the ingredients:
Fill a pot large enough to fit a corn cob with salted water; heat to boiling on high. Wash and dry the fresh produce. Remove and discard the husks and silks of the corn. Quarter the lime. In a bowl, combine the crema or sour cream and the juice of 2 lime wedges; season with salt and pepper to taste.
2
Cook the fish:
Pat the fish dry with paper towels. Transfer to a cutting board, skin side down. Cut into 2 equal-sized pieces; season on both sides with salt, pepper, and half the spice blend. In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium until hot. Add the seasoned fish, skinless side down. Loosely cover the pan with aluminum foil and cook 4 to 5 minutes on the first side, or until lightly browned. Flip and cook 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Cover with the aluminum foil to keep warm.
3
Cook the green beans:
Heat the pan of reserved fond on medium-high until hot (if the pan seems dry, add a drizzle of olive oil). Add the green beans and 2 tablespoons of water; season with salt and pepper. Cover the pan with aluminum foil and cook, stirring occasionally, 4 to 5 minutes, or until slightly softened. Turn off the heat and stir in the peppers.
4
Cook the corn:
While the green beans cook, add the corn to the pot of boiling water. Cook 2 to 3 minutes, or until tender. Drain thoroughly and transfer to a plate. Pat dry with paper towels.
5
Dress the corn & serve your dish:
Evenly spread half the seaoned crema or sour cream onto the cooked corn cobs. Top with the cheese and as much of the remaining spice blend as you’d like. Serve the cooked fish with the cooked green beans, dressed corn, and remaining lime wedges on the side. Top the fish with the remaining seasoned crema or sour cream. Enjoy!
Tips from Home Chefs
About Blue Apron
Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.
We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.
Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!
Get This Recipe Delivered