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
