Signature with Chicken & Salmon

Signature

with Chicken & Salmon

95 MIN
8 Servings
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From the Test Kitchen

Love Blue Apron Signature? This is the plan for you. Enjoy the recipes you know and love, now designed to create make-ahead meals.

This week's meals are:
• Mexican Chicken & Guacamole with Rice, Beans & Creamy Cilantro Sauce
• Chicken & Peanut-Soy Glaze over Veggie Ramen
• Roasted Salmon & Rice with Tomatillo Sour Cream
• Sesame-Ponzu Salmon with Ramen & Miso Mayo

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    990 Cals (est.)
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Nutrition Label
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ingredients
Signature with Chicken & Salmon
Title
  • ¼ cup Guacamole
  • 2 Tbsps Raw Pepitas
  • ⅓ cup Crispy Onions
  • 3 Tbsps Roasted Cashews
  • 1 Tbsp Pickled Peruvian Peppers
  • 2 Tbsps Grated Cotija Cheese
  • 4 Boneless, Skinless Chicken Breasts
  • 2 Zucchini
  • ⅓ cup Asian-Style Sautéed Aromatics
  • 1 Red Onion
  • 2 cloves Garlic
  • 1 15.5-Oz Can Black Beans
  • 3 oz Baby Spinach
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
  • ½ lb Mushrooms
  • 1⅛ cups Brown Rice
  • 3 Tbsps Cumin & Sichuan Peppercorn Sauce
  • 1 lb Fresh Ramen Noodles (Previously Frozen)
  • 1 Tbsp Sesame Oil
  • 1 Tbsp Vegetarian Ponzu Sauce
  • 4 Skin-On Salmon Fillets
  • ¾ lb Carrots
  • 6 oz Green Beans
  • 1 Tbsp Smooth Peanut Butter Spread
  • 2 Tbsps Soy Glaze
  • ¼ cup Sour Cream
  • 1 Tbsp Sweet White Miso Paste
  • 2 Tbsps Mayonnaise
  • ¼ tsp Crushed Red Pepper Flakes
  • ⅓ cup Tomatillo-Poblano Sauce
  • ¼ cup Cilantro Sauce
  • ¼ cup Labneh Cheese
Cook the rice
1 Cook the rice

Preheat the oven to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Line two sheets pan with foil. Once boiling, add the rice to the pot. Cook, uncovered, 17 to 19 minutes, or until tender. Drain thoroughly and transfer to a large bowl. Refill the pot 3/4 of the way up with salted water. Cover and heat to boiling on high.

Roast, flake & dress the fish
2 Roast, flake & dress the fish

Meanwhile, in a large bowl, combine the sesame oil and ponzu sauce. Pat the fish dry with paper towels. Transfer to one sheet pan. Drizzle with olive oil; season with salt and pepper. Turn to coat; arrange skin side down. Evenly coat 2 seasoned fish fillets with up to half the Mexican spice blend. Roast 10 to 15 minutes, or until cooked through.* Remove from the oven. Carefully remove the skin of 2 roasted fish fillets; transfer to the bowl of sesame-ponzu sauce. Using two forks, flake the fish into bite-sized pieces. Stir to combine. Taste, then season with salt and pepper if desired.

*An instant-read thermometer should register 145°F.

Prepare the remaining ingredients
3 Prepare the remaining ingredients

Meanwhile, wash and dry the fresh produce. Large dice the zucchini. Peel the carrots; halve lengthwise, then cut crosswise into 1/2-inch pieces. Halve and peel the onion; cut into 1/2-inch-wide wedges, keeping the layers intact. Cut the mushrooms into bite-sized pieces. Cut off and discard any stem ends from the green beans; halve crosswise. Peel and roughly chop 2 cloves of garlic. Drain and rinse the beans.

Roast the vegetables
4 Roast the vegetables

Transfer the diced zucchini, carrot pieces, and onion wedges to the remaining sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 14 to 16 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Cook & dress the noodles
5 Cook & dress the noodles

Meanwhile, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Reserving the pot, drain thoroughly and rinse under warm water 30 seconds to 1 minute to prevent sticking. Transfer to a large bowl. Add the cumin-Sichuan sauce and sautéed aromatics; stir  to coat.

Cook & slice the chicken
6 Cook & slice the chicken

Pat the chicken dry with paper towels. Season with salt and pepper on both sides. Evenly coat 2 seasoned chicken breasts with the remaining Mexican spice blend. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer the cooked chicken to a cutting board. When cool enough to handle, slice crosswise. 

*An instant-read thermometer should register 165°F.

Cook the remaining vegetables & finish the noodles
7 Cook the remaining vegetables & finish the noodles

In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 1 to 2 minutes, or until lightly browned. Add the halved green beans; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the vegetables are softened. Add the spinach. Cook, stirring frequently, 1 to 2 minutes, or until the spinach is wilted. Transfer to the bowl of dressed noodles. Stir to combine. Taste, then season with salt and pepper if desired. 

Cook the beans & finish the rice
8 Cook the beans & finish the rice

In the same pot used to cook the noodles, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic and drained beans; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Transfer to the bowl of cooked rice; stir to combine. Taste, then season with salt and pepper if desired. 

Make the Creamy Cilantro Sauce
9 Make the Creamy Cilantro Sauce

Combine the cilantro sauce and labneh. Taste, then season with salt and pepper if desired.

Make the Peanut-Soy Glaze
10 Make the Peanut-Soy Glaze

Combine the peanut butter spread, soy glaze, 2 teaspoons of water, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be.

Make the Tomatillo Sour Cream
11 Make the Tomatillo Sour Cream

Combine the tomatillo sauce and sour cream. Taste, then season with salt and pepper if desired.

Make the Miso Mayo
12 Make the Miso Mayo

Combine the miso paste, mayonnaise, and 2 teaspoons of water.

Assemble & Store the Mexican Chicken & Guacamole
13 Assemble & Store the Mexican Chicken & Guacamole

For each serving, in a large container combine: 

• 1/4 finished rice and beans

• 1/4 roasted vegetables

• 1 sliced Mexican-spiced chicken breast

Transfer the creamy cilantro sauce to 2 small containers.

Assemble & Store the Chicken & Peanut-Soy Glaze
14 Assemble & Store the Chicken & Peanut-Soy Glaze

For each serving, in a large container combine:

1/4 finished noodles and vegetables

1 sliced chicken breast

Transfer the peanut soy glaze to 2 small containers.

Assemble & Store the Roasted Salmon & Rice
15 Assemble & Store the Roasted Salmon & Rice

For each serving, in a large container combine: 

• 1/4 finished rice and beans

• 1/4 roasted vegetables

• 1 Mexican-spiced fish fillet

Transfer the tomatillo sour cream to 2 small containers.

Assemble & Store the Sesame-Ponzu Salmon
16 Assemble & Store the Sesame-Ponzu Salmon

For each serving, in a large container combine: 

• 1/4 finished noodles

• 1/2 dressed fish

Transfer the miso mayo to 2 small containers.

Finish & Serve the Mexican Chicken & Guacamole
17 Finish & Serve the Mexican Chicken & Guacamole

Makes 2 servings:

Heat the finished chicken, rice, and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy cilantro sauce, guacamole, and cotija.

Finish & Serve the Chicken & Peanut-Soy Glaze
18 Finish & Serve the Chicken & Peanut-Soy Glaze

Makes 2 servings:

Roughly chop the cashews. Heat the finished chicken and noodles in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the peanut-soy glaze and chopped cashews.

Finish & Serve the Roasted Salmon & Rice
19 Finish & Serve the Roasted Salmon & Rice

Makes 2 servings:

Roughly chop the pepitas. Heat the finished fish, rice, and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the tomatillo sour cream, chopped pepitas, and pickled peppers.

Finish & Serve the Sesame-Ponzu Salmon
20 Finish & Serve the Sesame-Ponzu Salmon

Makes 2 servings:

Heat the finished fish and noodles in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the miso mayo and 1/4 of the crispy onions (you will have extra).

Tips from Home Chefs

About Blue Apron

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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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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!

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Cook the rice
1 Cook the rice

Preheat the oven to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Line two sheets pan with foil. Once boiling, add the rice to the pot. Cook, uncovered, 17 to 19 minutes, or until tender. Drain thoroughly and transfer to a large bowl. Refill the pot 3/4 of the way up with salted water. Cover and heat to boiling on high.

2 Roast, flake & dress the fish

Meanwhile, in a large bowl, combine the sesame oil and ponzu sauce. Pat the fish dry with paper towels. Transfer to one sheet pan. Drizzle with olive oil; season with salt and pepper. Turn to coat; arrange skin side down. Evenly coat 2 seasoned fish fillets with up to half the Mexican spice blend. Roast 10 to 15 minutes, or until cooked through.* Remove from the oven. Carefully remove the skin of 2 roasted fish fillets; transfer to the bowl of sesame-ponzu sauce. Using two forks, flake the fish into bite-sized pieces. Stir to combine. Taste, then season with salt and pepper if desired.

*An instant-read thermometer should register 145°F.

Roast, flake & dress the fish
Prepare the remaining ingredients
3 Prepare the remaining ingredients

Meanwhile, wash and dry the fresh produce. Large dice the zucchini. Peel the carrots; halve lengthwise, then cut crosswise into 1/2-inch pieces. Halve and peel the onion; cut into 1/2-inch-wide wedges, keeping the layers intact. Cut the mushrooms into bite-sized pieces. Cut off and discard any stem ends from the green beans; halve crosswise. Peel and roughly chop 2 cloves of garlic. Drain and rinse the beans.

4 Roast the vegetables

Transfer the diced zucchini, carrot pieces, and onion wedges to the remaining sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 14 to 16 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Roast the vegetables
Cook & dress the noodles
5 Cook & dress the noodles

Meanwhile, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Reserving the pot, drain thoroughly and rinse under warm water 30 seconds to 1 minute to prevent sticking. Transfer to a large bowl. Add the cumin-Sichuan sauce and sautéed aromatics; stir  to coat.

6 Cook & slice the chicken

Pat the chicken dry with paper towels. Season with salt and pepper on both sides. Evenly coat 2 seasoned chicken breasts with the remaining Mexican spice blend. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer the cooked chicken to a cutting board. When cool enough to handle, slice crosswise. 

*An instant-read thermometer should register 165°F.

Cook & slice the chicken
Cook the remaining vegetables & finish the noodles
7 Cook the remaining vegetables & finish the noodles

In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 1 to 2 minutes, or until lightly browned. Add the halved green beans; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the vegetables are softened. Add the spinach. Cook, stirring frequently, 1 to 2 minutes, or until the spinach is wilted. Transfer to the bowl of dressed noodles. Stir to combine. Taste, then season with salt and pepper if desired. 

8 Cook the beans & finish the rice

In the same pot used to cook the noodles, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic and drained beans; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Transfer to the bowl of cooked rice; stir to combine. Taste, then season with salt and pepper if desired. 

Cook the beans & finish the rice
Make the Creamy Cilantro Sauce
9 Make the Creamy Cilantro Sauce

Combine the cilantro sauce and labneh. Taste, then season with salt and pepper if desired.

10 Make the Peanut-Soy Glaze

Combine the peanut butter spread, soy glaze, 2 teaspoons of water, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be.

Make the Peanut-Soy Glaze
Make the Tomatillo Sour Cream
11 Make the Tomatillo Sour Cream

Combine the tomatillo sauce and sour cream. Taste, then season with salt and pepper if desired.

12 Make the Miso Mayo

Combine the miso paste, mayonnaise, and 2 teaspoons of water.

Make the Miso Mayo
Assemble & Store the Mexican Chicken & Guacamole
13 Assemble & Store the Mexican Chicken & Guacamole

For each serving, in a large container combine: 

• 1/4 finished rice and beans

• 1/4 roasted vegetables

• 1 sliced Mexican-spiced chicken breast

Transfer the creamy cilantro sauce to 2 small containers.

14 Assemble & Store the Chicken & Peanut-Soy Glaze

For each serving, in a large container combine:

1/4 finished noodles and vegetables

1 sliced chicken breast

Transfer the peanut soy glaze to 2 small containers.

Assemble & Store the Chicken & Peanut-Soy Glaze
Assemble & Store the Roasted Salmon & Rice
15 Assemble & Store the Roasted Salmon & Rice

For each serving, in a large container combine: 

• 1/4 finished rice and beans

• 1/4 roasted vegetables

• 1 Mexican-spiced fish fillet

Transfer the tomatillo sour cream to 2 small containers.

16 Assemble & Store the Sesame-Ponzu Salmon

For each serving, in a large container combine: 

• 1/4 finished noodles

• 1/2 dressed fish

Transfer the miso mayo to 2 small containers.

Assemble & Store the Sesame-Ponzu Salmon
Finish & Serve the Mexican Chicken & Guacamole
17 Finish & Serve the Mexican Chicken & Guacamole

Makes 2 servings:

Heat the finished chicken, rice, and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy cilantro sauce, guacamole, and cotija.

18 Finish & Serve the Chicken & Peanut-Soy Glaze

Makes 2 servings:

Roughly chop the cashews. Heat the finished chicken and noodles in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the peanut-soy glaze and chopped cashews.

Finish & Serve the Chicken & Peanut-Soy Glaze
Finish & Serve the Roasted Salmon & Rice
19 Finish & Serve the Roasted Salmon & Rice

Makes 2 servings:

Roughly chop the pepitas. Heat the finished fish, rice, and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the tomatillo sour cream, chopped pepitas, and pickled peppers.

20 Finish & Serve the Sesame-Ponzu Salmon

Makes 2 servings:

Heat the finished fish and noodles in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the miso mayo and 1/4 of the crispy onions (you will have extra).

Finish & Serve the Sesame-Ponzu Salmon