Blackened Salmon and Rice

Name: Blackened Salmon and Rice
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoons cayenne pepper; 312 grams corn kernels, drained; 1 teaspoon dried thyme; 79 milliliters finely chopped fresh flat-leaf parsley; 1 teaspoons garlic powder; 473 milliliters instant rice (such as Minute Rice); 1 Juice of lemon; 2 teaspoons kosher salt; 1 lemon, cut into wedges; 3 Tbsps paprika

Blackened Salmon and Rice is a gluten free and vegetarian recipe with 4 servings. This recipe covers 19% of your daily requirements of vitamins and minerals. One serving contains 257 calories, 7g of protein, and 3g of fat. A mixture of lemon, cayenne pepper, juice of lemon, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes about 10 minutes.

Instructions

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.

Ingredients you will need

Garlic Powder

Lemon Juice

Ground Cayenne Pepper

Paprika

Butter

Thyme

Rice

Salt

Equipment you will use

Sauce Pan

Bowl

Oven

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.

Ingredients you will need

Salmon