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Blackened salmon on dirty rice salad
Blackened salmon on dirty rice salad
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Delicious blackened salmon served on a flavorful dirty rice salad.
Ingredients:
  • 10.00 gm sweet paprika
  • 2 tsp dried oregano
  • 1 tsp dried thyme
  • 2.50 gm ground cumin
  • 1/2 tsp ground fennel
  • 1/2 tsp ground white pepper
  • 4 (about 150g each) salmon fillets
  • Lime wedges, to serve
  • 1 corn cob, husks and silks removed
  • 1 white onion, finely chopped
  • 1 green capsicum, seeded, finely chopped
  • 1 celery stick, finely chopped
  • 300g rice
  • 2.50 gm smoked paprika
  • 560ml water
  • 2 green onions, thinly sliced
  • 400g can black beans, rinsed, drained
  • 2 roma tomatoes, de-seeded, finely chopped
  • 42.00 gm lime juice
  • 250.00 ml coarsely chopped coriander
Instructions:
  • In a shallow bowl, mix paprika, oregano, thyme, cumin, fennel, and pepper. Season generously with salt and pepper. Coat salmon with the spice mix and let it rest to enhance the flavors.
  • To prepare the dirty rice salad, gently extract kernels using a small sharp knife. Heat oil in a large saucepan over medium heat, then add onion, capsicum, and celery. Sauté for 5 minutes until onion softens. Mix in corn, Sunrice long grain rice, and paprika. Pour in water and bring to a boil. Simmer covered on low heat for 12 minutes until rice is tender and liquid is absorbed. Let it rest for 5 minutes before allowing it to cool.
  • Combine green onion, black beans, tomato, lime, and coriander with the rice, mixing well to blend the flavors.
  • In a large frying pan over high heat, heat the oil. Add the salmon and cook each side for 3 minutes for medium doneness, or until cooked to your liking. Transfer to a plate, cover with foil, and let it rest for 5 minutes.
  • Distribute the rice onto serving plates and layer with the salmon. Serve promptly with lime wedges on the side, if preferred.

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