Source: Real Simple
This is a great recipe - a little bit spicy and southern - balanced flavors and easy too. I am a huge salmon fan! The fish is firm enough to cook almost any way you can think of, flavorful but not too "fishy" and is a quick fix. This one won't require a lot of ingredients or prep work so it's perfect for a weeknight dinner for two.
2 c. instant rice (1 c. chicken stock to cook in)
2 6 oz. salmon filets
2 1/2 tbl. paprika
3/4 teas. cayenne pepper
1 teas. dried thyme
1/2 teas. garlic powder
1 1/2 teas. kosher salt
3 1/2 unsalted butter
juice of 1 lemon (or 2 tbl. realemon juice)
1 11-oz. can corn kernels, drained (or 1 1/2 cups frozen kernels)
1 cup sugar snap peas, frozen or fresh
1/3 c. finely chopped fresh flat-leaf parsley
1 lemon, cut into wedges
Now to me a recipe is a guideline of suggestions, it is by no means the law and can always be substituted and measurements are give or take a few. When it comes to spices I recommend putting the spoons away and using your eyes and tastebuds - you know what you like and can make adjustments as you go. I also prefer to keep frozen veggies and herbs on hand so I don't have to worry about wasting.
1. Preheat oven to 400 degrees & cook rice according to pkg. directions. Substitute water with chicken stock and your rice will have much more flavor!
2. As the rice moves along combine the paprika, cayenne, thyme, garlic powder and the 1/2 teas. salt in a small bowl.
3. Over medium heat, melt the butter (2 1/2 tbl or so) in an oven proof saucepan/skillet and add the lemon juice. Dip the skinless salmon fillets in the seasoning and place in the heated pan. Cook until blackened or about 3 minutes per side. Transfer to the oven via the skillet or another oven-proof dish and bake 8-10 minutes or until fish flakes with a fork.
4. Combine the corn, peas, parsley, remaining salt and butter into the rice. I also like to season with a bit of black pepper. Transfer the salmon and rice to plates and serve with the lemon wedges.
I find this recipe goes well with a nice white wine (we enjoy Chablis & Pinot Grigio). Not a wine connoisseur by any means, I enjoy trying different vintages and varieties and will make my suggestions based purely on my inexperienced taste buds.
