Mexican Spiced Salmon Recipe
By: Blue Apron
Yield: 2 servings
- 2 Skin-On Salmon Fillets
- 2/3 Cup Black Rice
- 1 Avocado
- 1 Navel Orange
- 1 Lime
- 1 Bunch Cilantro
- 2 Tbsp Pepitas
- 1 Shallot
- 2 Tsp Mexican Salmon Spice Blend (Garlic Powder, Ancho Chile Powder, Sweet Paprika, Ground Cumin & Mexican Oregano)
Directions
- Bring a pot of water to boiling on high. Once boiling, add the rice and cook 27-29 minutes, or until tender. Drain thoroughly and rinse under cold water to cool slightly. While the rice cooks, wash and dry the produce. Dice the orange and avocado, destem the cilantro, and mince the lime rind. Toss this with the juice of one lime wedge to prevent browning. Peel and mince the shallot and place in a bowl with the juice of the remaining lime wedges. Slowly whisk in 2 tablespoons of olive oil until well combined.
- Toast the pepitas for 2-3 minutes. Season salmon fillets with the Mexican Salmon Spice Blend and cook on medium-high heat for 2-3 minutes per side, or until browned and cooked through. Add the lime zest, avocado, orange, toasted pepitas and vinaigrette to cooked rice and toss to thoroughly combine. Top with cooked salmon fillets and garnish with the cilantro.
Leave a Reply