I just made this last night and for a non-cook, it came out incredibly well!:
Blackened Salmon and Rice
2 cups instant rice (such as Minute Rice)
1 teaspoon dried thyme
2 1/2 tablespoons paprika
3/4 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1 1/2 teaspoons kosher salt, divided
3 1/2 tablespoons unsalted butter, divided (2 1/2 Tbsp, 1 Tbsp)
juice of 1 lemon
4 6-ounce salmon fillets, skinned
1 11-ounce can corn kernels, drained
1/3 cup finely chopped fresh flat-leaf parsley
1 lemon, cut into wedges
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 ½ teaspoon of the salt.
In a saucepan, over medium heat, melt 2 ½ tablespoons of the butter. Add the lemon juice.
Working with 1 salmon fillet at a time, dip the top and bottom halves first in the lemon butter, then in the spices.
Heat a large ovenproof skillet over medium-high heat. Cook the salmon until blackened, 2 minutes per side. Transfer to the oven for 8 minutes.
Stir the corn, parsley, and remaining salt and butter into the rice. Transfer the salmon and rice to individual plates and serve with the lemon wedges.
I love blackened fish or chicken, and this was outstanding. I may try it with chicken next!
Oh, fish-like Lady
I don't think so Bro, she's a Lady, Lady, Lady, Lady
No, no, she's a fish that's just a little bit