Blackened Salmon and Rice
  • 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
  1. 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