Blackened Salmon and Rice

Blackened Salmon and Rice
Anna Williams
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Serves 4
preparation
20
minutes
cooking
20
minutes

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
tablespoons
unsalted butter
juice of 1 lemon
4
6-ounce salmon fillets, skinned
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.
  2. Meanwhile, in a shallow bowl, combine the paprika, cayenne, thyme, garlic powder, and ½ teaspoon of the salt.
  3. In a saucepan, over medium heat, melt 2 ½ tablespoons of the butter. Add the lemon juice.
  4. Working with 1 salmon fillet at a time, dip the top and bottom halves first in the lemon butter, then in the spices.
  5. Heat a large ovenproof skillet over medium-high heat. Cook the salmon until blackened, 2 minutes per side. Transfer to the oven for 8 minutes.
  6. Stir the corn, parsley, and remaining salt and butter into the rice. Transfer the salmon and rice to individual plates and serve with the lemon wedges.
Kate Merker
December 2006

Nutritional Information

  • Per Serving
  • Calories From Fat 19 %
  • Fat 20 g
  • Sat Fat 7 g
  • Cholesterol 96 mg
  • Sodium 948 mg
  • Carbohydrate 55 g
  • Fiber 7 g
  • Sugar 5 g
  • Protein 41 g
What does this mean? See Nutrition 101.

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