Rating: 4 stars
510 Ratings
  • 5 star values: 258
  • 4 star values: 87
  • 3 star values: 114
  • 2 star values: 31
  • 1 star values: 20
Kate Merker

Gallery

Credit: Anna Williams

Recipe Summary

hands-on:
20 mins
total:
20 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 400° F. Cook the rice according to the package directions.

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  • Meanwhile, in a shallow bowl, combine the paprika, cayenne, thyme, garlic powder, and ½ teaspoon of the salt.

  • In a saucepan, over medium heat, melt 2 ½ tablespoons of the butter. Add the lemon juice.

  • Working with 1 salmon fillet at a time, dip the top and bottom halves first in the lemon butter, then in the spices.

  • 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.

  • 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.

Nutrition Facts

572 calories; calories from fat 19%; fat 20g; saturated fat 7g; cholesterol 96mg; sodium 948mg; carbohydrates 55g; fiber 7g; sugars 5g; protein 41g.
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