Mexican Spiced Salmon & Cilantro Sauce
Blue ApronSeafood
✓ Available this week · Jul 13 – Jul 19, 2026
☆☆☆☆☆ Be the first to review →🍽 2 servings · 📊 Easy
Nutrition Facts
2 serving(s)
Calories740
Per serving, as packaged by Blue Apron. Sat. fat & sugars not reported by provider.
6/ 10
MealFan's take
Decent, with trade-offs
Seafood that 3% lighter than the average seafood meal.
Lightness2/5
Ease4/5
👍 Best for
✓ Beginner cooks✓ Seafood loversThis take is generated from the meal's nutrition, price and how it ranks against 1,900 meals we track — a starting point, not a substitute for tasting it yourself. Tried it? Add your rating →
✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,900 meals in our database🧾 Macros sourced from Blue Apron🔄 Availability checked weekly
Nutrition per serving
740
Calories
Per serving, as packaged by Blue Apron. Oils, salt & pepper added at home aren't included.
🧾 Diet fit
Based on this meal's macros per serving
✕ High protein✕ Under 500 cal
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Allergens & dietary
Contains Allergens aren't itemized by this provider — check the package label before cooking.
Dietary ✓ Mexican
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
Ingredients
2 each Skin-On Salmon Fillets
½ cup Red Quinoa
¼ cup Cilantro Sauce
3 oz Radishes
1 each Navel Orange
3 oz Shishito Peppers
1 tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
3 tbsp Roasted Peanuts
2 tbsp Fromage Blanc
1 tbsp Rice Vinegar
How to make it
1
Bring a medium pot of salted water (3/4 full) to a boil. Add the quinoa and cook uncovered 18-20 minutes until tender. Drain and return to the pot.
2
Rinse and dry all produce. Halve the radishes lengthwise and thinly slice crosswise. Peel the orange, halve lengthwise, and thinly slice crosswise. Combine the radishes and orange in a bowl; add the vinegar and a drizzle of olive oil. Season and stir. Set aside to marinate at least 10 minutes. Roughly chop the peanuts. Remove the pepper stems and halve crosswise. Wash hands immediately after.
3
Pat the fish dry and season both sides with salt, pepper, and enough spice blend to coat. Heat a drizzle of olive oil in a nonstick pan over medium. Add skin-side up. Loosely tent with foil and cook 3-5 minutes until lightly browned. Flip and cook 2-4 minutes until browned and cooked through. Transfer to a plate and cover with foil. USDA minimum: 145°F for fish. Leave the fond in the pan.
4
Heat a drizzle of olive oil in the pan of fond over medium-high. Add the pepper pieces in an even layer. Cook undisturbed 3-4 minutes until lightly browned (seeds may pop). Season. Continue stirring occasionally 3-4 minutes until charred on all sides. Transfer to the pot of quinoa and stir to combine. Taste and season.
5
In a bowl, combine the cilantro sauce and fromage blanc. Taste and season. Serve the quinoa topped with the orange salsa (including any liquid) and cooked fish. Drizzle with the creamy cilantro sauce and scatter the chopped peanuts on top.
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Blue Apron
Mexican Spiced Salmon & Cilantro Sauce
Mexican Spiced Salmon & Cilantro Sauce (with Quinoa, Shishito Peppers & Orange ) is a Seafood meal from Blue Apron. The recipe format follows Blue Apron's standard approach of pre-measured ingredients and step-by-step instructions.
Blue Apron delivers weekly meals across the US. For testing notes, delivery details, and how Blue Apron compares to alternatives, read the Blue Apron review on MealFan.
⚠ Not ideal for
High-protein requirements
Vegans
How to make it
- Bring a medium pot of salted water (3/4 full) to a boil. Add the quinoa and cook uncovered 18-20 minutes until tender. Drain and return to the pot.
- Rinse and dry all produce. Halve the radishes lengthwise and thinly slice crosswise. Peel the orange, halve lengthwise, and thinly slice crosswise. Combine the radishes and orange in a bowl; add the vinegar and a drizzle of olive oil. Season and stir. Set aside to marinate at least 10 minutes. Roughly chop the peanuts. Remove the pepper stems and halve crosswise. Wash hands immediately after.
- Pat the fish dry and season both sides with salt, pepper, and enough spice blend to coat. Heat a drizzle of olive oil in a nonstick pan over medium. Add skin-side up. Loosely tent with foil and cook 3-5 minutes until lightly browned. Flip and cook 2-4 minutes until browned and cooked through. Transfer to a plate and cover with foil. USDA minimum: 145°F for fish. Leave the fond in the pan.
- Heat a drizzle of olive oil in the pan of fond over medium-high. Add the pepper pieces in an even layer. Cook undisturbed 3-4 minutes until lightly browned (seeds may pop). Season. Continue stirring occasionally 3-4 minutes until charred on all sides. Transfer to the pot of quinoa and stir to combine. Taste and season.
- In a bowl, combine the cilantro sauce and fromage blanc. Taste and season. Serve the quinoa topped with the orange salsa (including any liquid) and cooked fish. Drizzle with the creamy cilantro sauce and scatter the chopped peanuts on top.
Mexican Spiced Salmon & Cilantro Sauce is a Blue Apron meal
Blue Apron delivers weekly meals across the US.
Frequently asked questions
Which meal service offers Mexican Spiced Salmon & Cilantro Sauce?
Mexican Spiced Salmon & Cilantro Sauce is offered by Blue Apron. Read the full Blue Apron review on MealFan for pricing, freshness ratings, and how Blue Apron compares to competitors.
Is Mexican Spiced Salmon & Cilantro Sauce mexican?
Mexican Spiced Salmon & Cilantro Sauce is tagged as Mexican on the Blue Apron menu. For specific allergen details, refer to the card included with your delivery.
How long does Mexican Spiced Salmon & Cilantro Sauce take to prepare?
Mexican Spiced Salmon & Cilantro Sauce is made in 5 steps. Estimated active time is about 40 minutes based on the recipe instructions.
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Frequently Asked Questions
How many calories in Blue Apron's Mexican Spiced Salmon & Cilantro Sauce?
Mexican Spiced Salmon & Cilantro Sauce has 740 calories per serving from Blue Apron.
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Brand: Blue Apron
Calories: 740 cal
Servings: 2
Pre-filled from our kitchen database · Skin-On Salmon Fillets, Red Quinoa, Cilantro Sauce, Radishes, Navel Orange, Shishito Peppers, Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano), Roasted Peanuts
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