Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

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.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Spice-Crusted Salmon & Carrot Fries

with Avocado-Kale Salad & Chipotle Dipping Sauce

  • Group Created with Sketch.
    Time
    35 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 690 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

In this recipe, a bright avocado dressing lends creamy contrast to hearty kale and softens the greens as they marinate—creating a perfectly-seasoned bed for salmon coated with smoky spices like paprika and ancho chile powder.

Get Cooking
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare & roast the carrots:
1 Prepare & roast the carrots:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Peel the carrots; quarter lengthwise, then halve crosswise. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 18 to 20 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Prepare the ingredients & make the avocado dressing:
2 Prepare the ingredients & make the avocado dressing:

While the carrots roast, remove and discard the stems of the kale; thinly slice the leaves. Cut off and discard the ends of the radishes; halve lengthwise, then thinly slice crosswise. Pit and peel the avocado. If necessary, peel 1 garlic clove. Finely chop the clove; using the flat side of your knife, smash until it resembles a paste (or use a zester). Halve the lime crosswise. Cut out and discard the stem, ribs, and seeds of the pepper; small dice. Thoroughly wash your hands, knife, and cutting board immediately after handling the pepper. In a large bowl, combine the avocado, as much of the garlic paste as you’d like, the juice of both lime halves, a drizzle of olive oil, and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Using a fork, mash until smooth.

Marinate the kale:
3 Marinate the kale:

To the bowl of avocado dressing, add the sliced kale; toss to thoroughly coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.

Toast the pepitas:
4 Toast the pepitas:

While the kale marinates, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pepitas; season with salt and pepper. Toast, stirring frequently, 2 to 3 minutes, or until lightly browned and fragrant (be careful, as the pepitas may pop as they toast). Transfer to a paper towel-lined plate; immediately season with salt and a pinch of the spice blend. Wipe out the pan.

Cook the fish:
5 Cook the fish:

While the kale continues to marinate, pat the fish dry with paper towels. Transfer to a cutting board, skin side down; cut into two equal-sized pieces. Season on both sides with salt, pepper, and enough of the remaining spice blend to coat (you will have extra). In the same pan, heat a drizzle 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, or until lightly browned. Flip and cook 3 to 4 minutes, or until browned and cooked through. Turn off the heat.

Make the dipping sauce & serve your dish:
6 Make the dipping sauce & serve your dish:

While the fish cooks, in a bowl, combine half the ranch dressing (you will have extra) and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. To the bowl of marinated kale, stir in the sliced radishes and toasted pepitas. Serve the cooked fish, finished kale, roasted carrots, and dipping sauce on the side. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

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
Prepare & roast the carrots:
1 Prepare & roast the carrots:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Peel the carrots; quarter lengthwise, then halve crosswise. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 18 to 20 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

2 Prepare the ingredients & make the avocado dressing:

While the carrots roast, remove and discard the stems of the kale; thinly slice the leaves. Cut off and discard the ends of the radishes; halve lengthwise, then thinly slice crosswise. Pit and peel the avocado. If necessary, peel 1 garlic clove. Finely chop the clove; using the flat side of your knife, smash until it resembles a paste (or use a zester). Halve the lime crosswise. Cut out and discard the stem, ribs, and seeds of the pepper; small dice. Thoroughly wash your hands, knife, and cutting board immediately after handling the pepper. In a large bowl, combine the avocado, as much of the garlic paste as you’d like, the juice of both lime halves, a drizzle of olive oil, and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Using a fork, mash until smooth.

Prepare the ingredients & make the avocado dressing:
Marinate the kale:
3 Marinate the kale:

To the bowl of avocado dressing, add the sliced kale; toss to thoroughly coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.

4 Toast the pepitas:

While the kale marinates, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pepitas; season with salt and pepper. Toast, stirring frequently, 2 to 3 minutes, or until lightly browned and fragrant (be careful, as the pepitas may pop as they toast). Transfer to a paper towel-lined plate; immediately season with salt and a pinch of the spice blend. Wipe out the pan.

Toast the pepitas:
Cook the fish:
5 Cook the fish:

While the kale continues to marinate, pat the fish dry with paper towels. Transfer to a cutting board, skin side down; cut into two equal-sized pieces. Season on both sides with salt, pepper, and enough of the remaining spice blend to coat (you will have extra). In the same pan, heat a drizzle 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, or until lightly browned. Flip and cook 3 to 4 minutes, or until browned and cooked through. Turn off the heat.

6 Make the dipping sauce & serve your dish:

While the fish cooks, in a bowl, combine half the ranch dressing (you will have extra) and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. To the bowl of marinated kale, stir in the sliced radishes and toasted pepitas. Serve the cooked fish, finished kale, roasted carrots, and dipping sauce on the side. Enjoy!

Make the dipping sauce & serve your dish: