Sunday, July 10, 2016

Blackened Salmon and Rice

 2 cups 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 1-ounce can corn kernels (drained)
 1/3 cup finely chopped fresh parsley
 1 lemon (cut in wedges)

 1) Heat oven to 400° F. 
 2) Cook the rice to package directions.
3) Combine paprika, cayenne, thyme, garlic  powder, and 1/2 teaspoon of the salt.
4) In a saucepan medium heat melt 2 1/2 tbs butter and add lemon juice.
5) Heat a large Cast-iron skillet medium-high heat. With 1 salmon fillet at a time, dip the top then bottom first in the lemon butter then in the spices.
6) Cook the salmon until blackened, 2 minutes per side.
(transfer to oven 8 minutes.)
7) 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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