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Delicious blackened salmon with seasoned rice and fresh garden salad

Blackened Salmon with Seasoned Rice & Garden Salad

A flavorful blackened salmon dish served with seasoned rice and a fresh garden salad, striking a delightful balance between hearty and refreshing.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: American, Southern
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Blackened Salmon
  • 2 fillets salmon fillets (6 oz each) Look for bright, vibrant color and minimal smell.
  • 1 tbsp olive oil For rubbing on the salmon.
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp dried thyme
  • 1/2 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
For the Seasoned Rice
  • 1 cup long-grain rice
  • 2 cups chicken broth Can be substituted with vegetable broth.
  • 1 tbsp tomato paste
For the Garden Salad
  • 2 cups romaine lettuce, chopped
  • 1 medium cucumber, sliced
  • 1 cup cherry tomatoes, halved
  • 1/4 medium red onion, thinly sliced
  • 1 tbsp olive oil For dressing the salad.
  • 1 tbsp lemon juice
  • to taste salt and pepper

Method
 

Preparation
  1. Rub the salmon fillets with olive oil, then coat them in paprika, garlic powder, onion powder, thyme, oregano, salt, and pepper.
  2. In a pan, combine the long-grain rice, chicken broth, tomato paste, paprika, garlic powder, onion powder, and salt.
  3. In a large bowl, toss together the chopped romaine, cucumber, cherry tomatoes, and red onion. Drizzle with olive oil and lemon juice.
Cooking
  1. Heat a skillet over medium-high heat and carefully place the seasoned salmon in the hot skillet. Sear the salmon for 4-5 minutes on each side.
  2. Allow the rice to simmer until fluffy and the liquid is absorbed, ensuring not to stir too much.
Serving
  1. Serve the blackened salmon alongside a generous scoop of seasoned rice and a mound of the fresh garden salad.

Notes

For added crunch, consider including toasted nuts on the salad. Store in an airtight container for up to 3 days in the fridge or freeze separately for up to 3 months.