In the Kitchen: Blue Apron – Mexican Spiced Salmon

efckitchen

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

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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.

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

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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.

NEXT TIME:

  • 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)!

 

melissakitchensig