Instructions
Step 1. In a small bowl, combine paprika, smoked paprika, garlic powder, onion powder, oregano, cumin, salt, black pepper, and cayenne pepper.
Step 2. Pat the salmon fillets dry and rub them with olive oil.
Step 3. Coat the salmon evenly with the seasoning mixture on all sides.
Step 4. Heat a large skillet over medium-high heat and cook the salmon for 4–5 minutes per side until a dark, flavorful crust forms and the fish flakes easily with a fork.
Step 5. Remove the salmon from the skillet and set aside.
Step 6. For the rice, heat vegetable oil in a saucepan over medium heat.
Step 7. Add the rice and cook for 3–4 minutes, stirring frequently, until lightly toasted.
Step 8. Stir in the tomato sauce, chicken broth, garlic powder, onion powder, salt, and cumin.
Step 9. Bring to a boil, reduce the heat to low, cover, and simmer for 18–20 minutes until the liquid is absorbed.
Step 10. Remove from heat, let stand for 5 minutes, then fluff with a fork and stir in the chopped green onions.
Step 11. In a large bowl, combine the lettuce, cucumber, tomatoes, and red onion.
Step 12. Whisk together lime juice, olive oil, salt, and black pepper, then toss with the salad just before serving.
Step 13. Arrange the blackened salmon, Mexican rice, and garden salad on serving plates.
Step 14. Garnish with lime wedges and chopped cilantro or parsley.
Step 15. Serve immediately and enjoy.
Storage and Reheating Tips
Store leftover salmon, rice, and salad separately in airtight containers in the refrigerator for up to 3 days.
Reheat the salmon gently in a skillet over low heat or in a 300°F (150°C) oven until warmed through.
Reheat the rice in the microwave with a tablespoon of water or broth to restore moisture.
The salad is best stored without dressing and enjoyed within 1–2 days.
Cooked salmon and rice can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
For the freshest flavor, squeeze fresh lime juice over the salmon just before serving.
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