Blackened Salmon and Rice

Blackened Salmon and Rice
Photo by Michele Michael

Ingredients

  • 2 cups instant rice (such as Minute Rice)
  • 1 11-ounce can corn kernels, drained
  • 1 teaspoon dried thyme
  • 1/3 cup finely chopped fresh flat-leaf parsley
  • 1 ½ teaspoons kosher salt
  • ½ teaspoon garlic powder
  • 2 ½ tablespoons paprika
  • + 4 more ingredients
    • 1 lemon, cut into wedges
    • 3 ½ unsalted butter
    • ¾ teaspoon cayenne pepper
    • Juice of 1 lemon

Heat oven to 400° F. Cook the rice according to the 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 o...

View full recipe at My Recipes

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