In the Kitchen: Blue Apron – Mexican Spiced Salmon


Hi, Everyone!

In an effort to spend less time meal planning and more time reading, I decided to give Blue Apron a try. It costs less than taking the whole family to a restaurant, and it seemed like a fun way to add some new recipes to my repertoire.

Tonight: Mexican Spiced Salmon with Black Rice, Avocado, & Orange Salad


See that lemon?  Yeah, it ought to have been a lime. I figured it out after I took the picture. Sorry, citrus.

I had a teeny problem with this recipe: no tomatoes. None of my Blue Apron recipes so far have had any tomatoes, and, well, that’s just not right. Friends, I added some.


I wasn’t sure they’d go with the citrus flavors, but I WAS sure my kiddos would eat them, so. Decision made.


See me garnish? Look at that yummy tomatoey garnish. I’m so fancy.

The tomatoes, as it turns out, did NOT go with the citrus flavors, but I was right: they were the only part of the meal Kid #1 ate. Oh, well. Husband and I LOVED this meal (but, you know, we’re suckers for avocado), and we will definitely be eating it again.


  • Skip the salmon–it sort of felt like an afterthought, and the rice salad was plenty tasty (and nutritious) without it.
  • Skip the chunks of orange and just toss in some orange juice for flavor instead. First, peeling and chunking an orange isn’t that fun, and second, it was weird eating a warm salad with cold oranges in it.
  • Buy pre-toasted pepitas. Seriously. Who spends the time to toast a handful of pepitas? Oh, and also: don’t get the pepitas out until you’re absolutely ready to eat. They’re too tasty, and they won’t make it to the salad. Trust me.
  • Use a dark-colored spoon to stir the rice. Either that or be prepared to have a slightly blue bamboo spoon from now on.

DID THE KIDS EAT IT: Kid #1 did not. Kid #2 is too small to understand that new things are scary; she loved it.


Happy Reading (and eating)!



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