Blackened Salmon and Rice

0701salmon-rice1
Photo by Anna Williams
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 572 calories
    • Calories 19 calories from fat
    • Fat 20 g
    • Sat Fat 7 g
    • Cholesterol 96 mg
    • Sodium 948 mg
    • Protein 41 g
    • Carbohydrate 55 g
    • Sugar 5 g
    • Fiber 7 g
  • December 2006

Ingredients

  1. Check 2cups instant rice (such as Minute Rice)
  2. Check 2 1/2tablespoons paprika
  3. Check 3/4teaspoon cayenne pepper
  4. Check 1teaspoon dried thyme
  5. Check 1/2teaspoon garlic powder
  6. Check 1 1/2teaspoons kosher salt
  7. Check 3 1/2tablespoons unsalted butter
  8. Check juice of 1 lemon
  9. Check 4 6-ounce salmon fillets, skinned
  10. Check 1 11-ounce can corn kernels, drained
  11. Check 1/3cup finely chopped fresh flat-leaf parsley
  12. Check 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.