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Mexican-Spiced Salmon & Green Beans
with Corn on the Cob
25 minWellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
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Recipe only available for Friday delivery.
WW™ Approved
Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
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.
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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.
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.
Mediterranean Diet
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Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.
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2 Servings
- Est. 620 Cals/serving
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DownloadPlease 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.
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
fresh
ingredients
Title
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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
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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
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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.
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