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Blackened Salmon Recipe

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This recipe for Blackened Salmon, by , is from The Donnelly Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan Wines
Added: Sunday, November 11, 2007

Category:
Category:

Ingredients:  
Ingredients:  
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 teaspoon kosher salt, divided
3 1/2 tablespoon unsalted butter, divided
1 lemon (the juice of one lemon)
4 6-ounce salmon fillets, skinned
1 11-ounce can can corn kernels, drained
1/3 cup finely chopped fresh flat leaf parsley
1 lemon cut into wedges

Directions:
Directions:
Heat oven to 400. Cook the rice according to package directions. Meanwhile, in a shallow bowl, combine the paprika, cayenne, thyme, garlic powder, and 1/2 teaspoon of the salt.

In a saucepan, over medium heat, melt 2 1/2 tablespoons of the butter and add the lemon juice.

Heat a large oven-proof skillet over medium high heat.

Working with one salmon fillet at a time, dip the top and bottom first in the lemon butter, then in the spices. Cook the salmon until blackened, 2 minutes per side. Transfer to oven for 8 minutes.

Stir the corn, parsley, and the remaining salt and butter into the rice.

Transfer the salmon and rice to individual plates and serve with the lemon wedges.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
10 minutes

 

 

 

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