Blackened Salmon and Rice |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 1 |
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Blacken salmon fillets in butter and a mix of spices for an easy and flavorful dinner. Toss white rice with canned corn and serve alongside the salmon fillets. Ingredients:
2 cups instant rice (such as minute rice) |
2 1/2 tablespoons paprika |
3/4 teaspoon cayenne pepper |
1 teaspoon dried thyme |
1/2 teaspoon garlic powder |
1 1/2 teaspoons kosher salt |
3 1/2 unsalted butter |
juice of 1 lemon |
1 11-ounce can corn kernels, drained |
1/3 cup finely chopped fresh flat-leaf parsley |
1 lemon, cut into wedges |
Directions:
1. Heat oven to 400° F. Cook the rice according to the package directions. Meanwhile, in a shallow bowl, combine the paprika, cayenne, thyme, garlic powder, and 1/2 teaspoon of the salt. In a saucepan, over medium heat, melt 2 1/2 tablespoons of the butter and add the lemon juice. Heat a large ovenproof skillet over medium-high heat. Working with 1 salmon fillet at a time, dip the top and bottom first in the lemon butter, then in the spices. Cook the salmon until blackened, 2 minutes per side. Transfer to oven for 8 minutes. Stir the corn, parsley, and the remaining salt and butter into the rice. Transfer the salmon and rice to individual plates and serve with the lemon wedges.
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