Blackened Salmon with Rice

1/2 teaspoon cayenne pepper

2 tablespoons paprika

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1 teaspoon dried thyme

3 tablespoons butter, melted

4 (6-ounce) salmon fillets, skinned

2 cups white or brown rice, cooked

10-12 large basil leaves, torn

4 lemon wedges

Salt and Pepper, to taste

Heat oven to 400° F.

In a small shallow bowl or pie plate, mix together the first 5 ingredients through thyme with salt and pepper.

Heat a large (ovenproof) skillet up to medium-high heat. Pour the melted butter in a shallow pie plate or bowl. Dip each piece of salmon in the butter, then into the herbs, pressing down. Cook salmon, herb side down first until blackened, about 2 minutes. Flip salmon; cook other side about 2 minutes. Transfer the pan to the oven to finish cooking, about 6-8 minutes depending on the thickness.

To serve, place a salmon fillet on four different plates. Divide the rice amongst each plate. Garnish each serving with fresh basil and a lemon wedge. Serve immediately.

Note: A cast iron skillet works great for blackening.

Sponsor: Dan’s Market

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