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Blackened Salmon and Rice




Source of Recipe


Real Simple
Blackened Salmon and Rice

http://img4.realsimple.com/images/food-recipes/recipe-collections/0701/salmon-rice_300.jpg


* 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-ounce salmon fillets, skinned
* 1 11-ounce can corn kernels, drained
* 1/3 cup finely chopped fresh flat-leaf parsley
* 1 lemon, cut into wedges

Directions

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.