September 20, 2016

blackened salmon with creamy avocado cilantro rice

I mean, did you know that a plated plank of salmon could take your breath away? It's nearly like art! Am I right?

Y'all, this salmon recipe is so good and simple. And the rice....sigh. Amazing.

There are just so many things going for this dish starting with how healthy it is followed by how fast it is to make! A homemade smokey blackening seasoning coats a plank of salmon that is served family-style over the creamy, avocado rice with black beans stirred in. Can you even believe it? This dish has sprinted to the front of the race for Favorite Weeknight Meal. 

If you don't love salmon, then you can absolutely use the blackening seasoning on another fish or chicken. And I swoon to think of a seared flank steak right on top! 

Good heavens I hope you'll try this one! And if you'd like to watch the episode where I made this on Cooking Today with KNWA's own Nate Kuester, then click HERE

Serves 4-6

-for the blackening seasoning-
2 Tablespoons smoked paprika
2 teaspoons salt
2 teaspoons black pepper
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cayenne powder

1 ½ lbs fresh salmon
1 ½ cups five-minute rice
3 cups chicken stock
1 14.5oz can black beans, rinsed and drained
½ cup sour cream
¼ cup milk
1 avocado, peeled, pitted, and mashed
¼ cup cilantro, roughly chopped
¼ cup red onion, minced
2-3 cloves garlic, minced
1 teaspoon salt
½ teaspoon cumin
¼ teaspoon pepper
Juice of one lime
*rice recipe adapted from Real Housemoms 

Mix together the blackening seasoning. Generously rub seasoning on one side of the salmon only. Set aside.  In a deep skillet or saute pan, (I use my 3.75qt LeCreuset braiser) bring chicken stock to a boil. Stir in rice and black beans. Cover and allow to simmer on very low heat for five minutes while you make the avocado cream sauce. 

In a medium bowl, combine the sour cream, milk, mashed avocado, cilantro, red onion, garlic, salt, cumin, pepper, and lime juice. Mix together until combined. It should be creamy but still have a little bit of a chunky texture.

   When rice and beans have simmered over very low heat for five minutes, stir avocado cream into the rice. Remove from heat, cover, and set aside.  Preheat a nonstick skillet over medium heat swirled with oil. Sear salmon on each side for 2-3 minutes or until cooked and flaky. Don’t over cook. Turn off heat, cover, and allow to sit for another few minutes to finish heating through. Spoon rice onto a rimmed platter, top with salmon, garnish with lime, cilantro, chopped tomatoes, and fresh avocado. Serve family style.