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Mexican Spiced Salmon

with Black Rice, Avocado & Orange Salad

Mexican Spiced Salmon with Black Rice, Avocado & Orange Salad
Cook Time
30-40mins
Makes
2 Servings
Nutrition
We're still sourcing!
Check back soon for nutritional information.
Group 2
Est. 700 calories

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.

Mexican Spiced Salmon with Black Rice, Avocado & Orange Salad  ingredients
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.

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.

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: