Mexican Spiced Salmon with Black Rice, Avocado & Orange Salad

Mexican Spiced Salmon

with Black Rice, Avocado & Orange Salad

35 MIN
2 Servings
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Vegetarian
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600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. 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.
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From the Test Kitchen

In this wholesome recipe, we’re livening up our pan-seared salmon with a dry rub of Mexican spices, including ancho chile powder and Mexican oregano. And we’re serving the crispy fillets over a salad of black rice­ (rich in both color and flavor), creamy avocado, juicy orange and crunchy toasted pepitas, or pumpkin seeds. We’re cooking the black rice pasta-style­­—boiling and then draining it­—for the perfect consistency: the grains soften, but stay chewy and firm enough to hold up to the hearty salad ingredients.

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  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
fresh
ingredients
Mexican Spiced Salmon with Black Rice, Avocado & Orange Salad
Title
time-saving
tips & techniques
Cook the rice:
1 Cook the rice:

Heat a large pot of salted water to boiling on high. Once boiling, add the rice and cook 27 to 29 minutes, or until tender. Remove from heat. Drain thoroughly and rinse under cold water to cool slightly. Return to the pot.

Prepare the ingredients:
2 Prepare the ingredients:

While the rice cooks, wash and dry the fresh produce. Cut off and discard the peel and pith of the orange; medium dice the orange. Pick the cilantro leaves off the stems; discard the stems. Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter the lime. Pit, peel and medium dice the avocado; toss with the juice of 1 lime wedge to prevent browning. Peel and mince the shallot; place in a medium bowl with the juice of the remaining lime wedges.

Toast the pepitas:
3 Toast the pepitas:

While the rice continues to cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the pepitas; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until toasted and fragrant. (Be careful, as the pepitas may pop as they cook.) Transfer to a paper towel-lined plate. Wipe out the pan.

Cook the salmon:
4 Cook the salmon:

While the rice continues to cook, pat the salmon fillets dry with paper towels; season with salt and pepper on both sides. Coat the skinless side of each seasoned fillet in the spice blend. In the pan used to toast the pepitas, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fillets, skinless sides down, and cook 2 to 3 minutes per side, or until browned and cooked through. Remove from heat.

Make the salad & plate your dish:
6 Make the salad & plate your dish:

While the salmon continues to cook, add the lime zest, avocado, orange, toasted pepitas and vinaigrette to the pot of cooked rice. Drizzle with olive oil and toss to thoroughly combine; season with salt and pepper to taste. Divide between 2 dishes. Top with the cooked salmon fillets. Garnish with the cilantro. Enjoy!

Tips from Home Chefs

Cook the rice:
1 Cook the rice:

Heat a large pot of salted water to boiling on high. Once boiling, add the rice and cook 27 to 29 minutes, or until tender. Remove from heat. Drain thoroughly and rinse under cold water to cool slightly. Return to the pot.

2 Prepare the ingredients:

While the rice cooks, wash and dry the fresh produce. Cut off and discard the peel and pith of the orange; medium dice the orange. Pick the cilantro leaves off the stems; discard the stems. Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter the lime. Pit, peel and medium dice the avocado; toss with the juice of 1 lime wedge to prevent browning. Peel and mince the shallot; place in a medium bowl with the juice of the remaining lime wedges.

Toast the pepitas:
3 Toast the pepitas:

While the rice continues to cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the pepitas; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until toasted and fragrant. (Be careful, as the pepitas may pop as they cook.) Transfer to a paper towel-lined plate. Wipe out the pan.

4 Cook the salmon:

While the rice continues to cook, pat the salmon fillets dry with paper towels; season with salt and pepper on both sides. Coat the skinless side of each seasoned fillet in the spice blend. In the pan used to toast the pepitas, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fillets, skinless sides down, and cook 2 to 3 minutes per side, or until browned and cooked through. Remove from heat.

Cook the salmon:
6 Make the salad & plate your dish:

While the salmon continues to cook, add the lime zest, avocado, orange, toasted pepitas and vinaigrette to the pot of cooked rice. Drizzle with olive oil and toss to thoroughly combine; season with salt and pepper to taste. Divide between 2 dishes. Top with the cooked salmon fillets. Garnish with the cilantro. Enjoy!

Make the salad & plate your dish:
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