Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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. 

Kate Merker
Recipe by Real Simple January 2007

Gallery

Credit: Michele Michael

Recipe Summary test

prep:
10 mins
total:
10 mins
Yield:
Makes 4 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement

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.
Advertisement