Blackened Salmon with Mexican Rice and Garden Salad

Instructions

Step 1. In a small bowl, combine paprika, garlic powder, onion powder, oregano, cumin, salt, black pepper, and cayenne pepper.

Step 2. Pat the salmon fillets dry and brush them with olive oil.

Step 3. Coat the salmon evenly with the seasoning mixture.

Step 4. Heat a large skillet over medium-high heat and cook the salmon for 4–5 minutes per side until a dark crust forms and the fish flakes easily with a fork.

Step 5. Remove the salmon from the skillet and top each fillet with a lime slice.

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 tomato sauce, chicken broth, garlic powder, onion powder, salt, and cumin.

Step 9. Bring to a boil, then reduce the heat to low. Cover and simmer for 18–20 minutes until the liquid is absorbed and the rice is tender.

Step 10. Fluff the rice with a fork and stir in the chopped green onions.

Step 11. In a large bowl, combine the lettuce, cucumber, cherry tomatoes, and red onion.

Step 12. Whisk together olive oil, lime juice, salt, and black pepper. Toss with the salad just before serving.

Step 13. Arrange the blackened salmon, Mexican rice, and garden salad on serving plates.

Step 14. Serve with lime wedges for squeezing over the salmon and rice.

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 splash of water or broth to restore moisture.

The salad is best enjoyed fresh and should be stored separately from the dressing.

Avoid freezing the salad, as the vegetables will lose their crisp texture.

Cooked salmon and rice can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.