Blacken Salmon and Rice

 

Yield: 4 Servings

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 tablespoons unsalted butter

juice of 1 lemon 

4, 6-oz salmon fillets

1 11-ounce can of corn, drained

1/3 cup finely chopped fresh parsley

1 lemon, cut into wedges

1. Heat oven to 400° F. Cook the rice according to the package directions.
2. Meanwhile, in a shallow bowl, combine the paprika, cayenne, thyme, garlic powder, and ½ teaspoon of the salt.
3. In a saucepan, over medium heat, melt 2 ½ tablespoons of the butter. Add the lemon juice.
4. Working with 1 salmon fillet at a time, dip the top and bottom halves first in the lemon butter, then in the spices.
5. Heat a large ovenproof skillet over medium-high heat. Cook the salmon until blackened, 2 minutes per side. Transfer to the oven for 8 minutes.
6. Stir the corn, parsley, and remaining salt and butter into the rice. Transfer the salmon and rice to individual plates and serve with the lemon wedges.