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Photo: Michele Michael Photo by: Photo: Michele Michael

Blackened Salmon and Rice

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. 

Real Simple JANUARY 2007

  • Yield: Makes 4 servings
  • Prep time:10 Minutes

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

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.

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
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Blackened Salmon and Rice recipe

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