Ingredients: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)
Preparation:
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
