Blackened Salmon

Name: Blackened Salmon
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 10½ oz White Rice; ¾ tsp Salt; 2 Avocados; 7 oz Corn; ½ Red Onion; 1 Lime; ½ oz Cilantro; 1¼ lb Salmon; 4 tsp Cajun Seasoning; 1 tbsp Vegetable Oil

By Eatpace

Cajun-spiced salmon is seared until dark at the edges and served over rice with avocado-corn salsa. The salsa is mixed while the rice cooks.

Total: 40 min; 15 prep · 25 cook
Serves: 4; Scale it below
Calories: 788; kcal per serving
Protein: 39g; per serving

Plan this dinner Jump to recipe

Blackened salmon over rice with avocado-corn salsa.

40 min

Method

7 steps 15 min prep · 25 min cook

Prep

Step 1. Bring White Rice, Water, and half the Salt to a boil in a saucepan. Cover, reduce the heat to low, and simmer until the water is absorbed, about 15 minutes.
Step 2. Remove the rice from the heat and let stand, covered, until tender, about 10 minutes. Fluff with a fork.
Step 3. Meanwhile, mix Avocado, Corn, Red Onion, Lime, and Cilantro with the rest of the Salt in a bowl.
Step 4. Coat the flesh of the Salmon evenly with Cajun Seasoning.

Cook

Step 5. Heat Vegetable Oil in a large skillet over medium-high heat. Add the salmon flesh side down and sear until darkly crusted, about 3 minutes.
Step 6. Flip the salmon and reduce the heat to medium. Cook until the center is opaque and flakes easily, about 3 to 5 minutes; remove from the skillet.

Finish & serve

Step 7. Divide the rice and salmon among plates and spoon the salsa alongside.

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Tips

Swap it

Use thawed frozen mango in place of the corn for a sweeter salsa.

Good to know

Turn on the exhaust fan before searing; the spice coating can smoke as it darkens.

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