20/10/2024
Amazing Blackened Salmon and Rice Dish
Everyone loves this dish!!! Since discovering this recipe, it is now the only way I prepare pan-fried fish
and that’s why I'm sharing it.
If I receive enough comments, I could make a “How to” video on this dish. You decide.
I found this salmon recipe online. I do not take credit for it but I've included my comments and adjustments.
I had left the original link to this recipe in my recipe file but that web page address has since been repurposed and that’s why there’s no original link included in my post below.
Ingredients
• 1 tablespoon plus 1 teaspoon sweet paprika
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 1/4 teaspoon cayenne pepper
• 2 tablespoons olive oil
• 4 (6-ounce) skin-on salmon fillets
• 1 medium lemon, cut into wedges
John’s Additional Ingredients
- 2 cups of cooked brown rice
- 2+ cups of defrosted/warmed Asian vegetable mix
- Diced onion and garlic (as much as you want). I usually dice 1 red and 1 white onion, and 6 hard neck garlic cloves.
- Lots of spinach leaves
John’s Comments & Findings About the Above Spice Mixture
- You’ll probably need to double or triple this recipe depending on how much fish you’re coating. Use lots of spice in the bowl!
- 1 teaspoon of kosher salt is too salty - mostly because the salt grains are large. Sea salt seems to have a smaller grain size but still larger than table salt and seems to work well. I add around 1/3 – 1/2 teaspoon of sea salt per tablespoon of paprika.
- ¼ teaspoon cayenne pepper is still too hot for most people – try 1/8 teaspoon.
- I use heaping amounts of paprika, garlic powder, and oregano.
- I rinse the fish before slicing the fillets. Then let it dry for an hour before rubbing in the spice mixture.
- Use lots of spice when coating the fish. Keep the extra spice that didn’t stick to the fish. We’re going to use it later.
Warm Oven to 200ÂşF
Instructions
1. Place the paprika, garlic powder, oregano, salt, and cayenne in a shallow bowl or plate and stir to combine.
[John: I add everything into a mason jar and shake before adding to bowl].
Press the flesh side of each salmon fillet into the seasoning to evenly coat it. Alternatively, you can pat the seasoning mixture evenly onto the flesh side of each salmon fillet.
2. Heat the oil in a large nonstick or cast iron skillet over medium until shimmering.
[John: I use a large wok-shaped frying pan with a flat bottom. The tall sides makes it easier to stir fry the rice and vegetables.]
3. Add the fillets, skin-side up, and cook until blackened, about 3 minutes. Flip the fillets and continue to cook until cooked through to your liking, 5 to 7 minutes depending on the thickness of your fillets. If the skin is starting to burn before the fillets are cooked, turn the heat down to medium-low. If the fillets are extra thick (1 1/2 to 2-inches thick in the middle), you may need to turn the fillets on their sides for a minute on each side to cook them through. An instant-read thermometer into the middle of the thickest fillet should register 120°F to 130°F for medium-rare or 135°F to 145°F for more well-done.
4. Tent fillets with a sheet of tinfoil and store in heated oven while stir frying.
John’s Addition – Stir Fry Rice and Vegetables
- After the fillets are cooked, add the chopped onions into hot pan and stir fry. The onions will start cleaning the pan. Stir fry until onions soften.
- Add the chopped garlic. Stir fry for another few minutes.
- Add the rice and remainder of the spice mixture that didn’t stick to the fish. I usually must scrape the bottom of the spice bowl. Continue stir frying for 5 minutes.
- Add the Asian vegetables and stir fry until the vegetables are hot.
- Turn off heat and add the spinach. Stir until spinach has wilted slightly.
Transfer the fillets and stir fry to individual plates and serve with lemon wedges.
Hope you enjoy it.
Salmon picture below was “found” on the internet. Salmon looks similar to fillet in this image.
