Blackened Salmon and Rice
Why I Love This Recipe
Ingredients You'll Need
2 c instant rice
2 ½ tbsp paprika
¾ tsp cayenne pepper
1 tsp dried thyme
½ tsp garlic powder
1 ½ tsp salt
3 ½ tbsp unsalted butter
Juice of 1 lime
4 6 oz salmon fillets, skinned
1 11 oz can corn kernels, drained
1/3 c finely chopped fresh flat-leaf parsley
1 lime, cut into wedges
Directions
Heat oven to 400F. Cook the rice according to the pkg directions. Meanwhile, in a shallow bowl, combine the paprika, cayenne, thyme, garlic powder, and ½ tsp of the salt. In a saucepan, over med heat, melt 2 ½ tbsp of the butter and add the lime juice. Heat a large ovenproof skillet over med- high heat. Working w/ 1 salmon fillet at a time, dip the top and bottom first in the lime butter, then in the spices. Cook the salmon until blackened, 2 min per side. Transfer to oven for 8 min. Stir the corn, parsley, and the remaining salt and butter into the rice. Transfer the salmon and rice to individual plates and serve w/ the lime wedges
