Blackened Salmon and Rice

Photo: Michele Michael

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. 

Yield: Makes 4 servings
Recipe from Real Simple

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Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 572
  • Calories from fat: 19%
  • Fat: 20g
  • Saturated fat: 7g
  • Cholesterol: 96mg
  • Sodium: 948mg
  • Carbohydrate: 55g
  • Fiber: 7g
  • Sugars: 5g
  • Protein: 41g

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 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

Preparation

  1. 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.
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