Blacken salmon fillets in butter and a mix of spices for an easy and flavorful dinner. Toss white rice with canned corn and serve alongside the salmon fillets.
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 unsalted butter
Juice of 1 lemon
1 11-ounce can corn kernels, drained
1/3 cup finely chopped fresh flat-leaf parsley
1 lemon, cut into wedges
How to Make It
Heat oven to 400° F.
Cook the rice according to the package directions.
Meanwhile, in a shallow bowl, combine the paprika, cayenne, thyme, garlic powder, and 1/2 teaspoon of the salt.
In a saucepan, over medium heat, melt 2 1/2 tablespoons of the butter and add the lemon juice.
Heat a large ovenproof skillet over medium-high heat. Working with 1 salmon fillet at a time, dip the top and bottom first in the lemon butter, then in the spices. Cook the salmon until blackened, 2 minutes per side. Transfer to oven for 8 minutes.
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.