RICE RECIPES WITH SALMON RECIPES

BLACKENED SALMON AND RICE RECIPE | MYRECIPES

Blackened Salmon and Rice Recipe | MyRecipes image

Blacken salmon fillets in butter and a mix of spices for an easy and flavorful dinner. Toss white rice with canned corn and serve alongside the salmon fillets.

Provided by Kate Merker

Total Time 10 minutes

Prep Time 10 minutes

Yield Makes 4 servings

Number Of Ingredients 11

Ingredients

2 cups instant rice (such as Minute Rice)
2?½ tablespoons paprika
¾ teaspoon cayenne pepper
1 teaspoon dried thyme
½ teaspoon garlic powder
1?½ teaspoons kosher salt
3?½ unsalted butter
Juice of 1 lemon
1 11-ounce can corn kernels, drained
? cup finely chopped fresh flat-leaf parsley
1 lemon, cut into wedges

Steps:

Heat oven to 400° F. Cook the rice according to the package directions. Meanwhile, in a shallow bowl, combine the paprika, cayenne, thyme, garlic powder, and 1/2 teaspoon of the salt. In a saucepan, over medium heat, melt 2 1/2 tablespoons of the butter and add the lemon juice. Heat a large ovenproof skillet over medium-high heat. Working with 1 salmon fillet at a time, dip the top and bottom first in the lemon butter, then in the spices. Cook the salmon until blackened, 2 minutes per side. Transfer to oven for 8 minutes. Stir the corn, parsley, and the remaining salt and butter into the rice. Transfer the salmon and rice to individual plates and serve with the lemon wedges.

Nutrition Facts : Calories 572 calories, CarbohydrateContent 55 g, CholesterolContent 96 mg, FatContent 20 g, FiberContent 7 g, ProteinContent 41 g, SaturatedFatContent 7 g, SodiumContent 948 mg, SugarContent 5 g

GLAZED SALMON WITH BROCCOLI RICE RECIPE | REAL SIMPLE

Glazed Salmon With Broccoli Rice Recipe | Real Simple image

Here’s a recipe that will win over even the pickiest eaters—kids and non-salmon eaters included. The trick is that the salmon is broiled, meaning a quick cooking time, buttery flaky results, and no fishy smell in the kitchen. During the last couple minutes of broiling the salmon, brush it with a glaze made from brown sugar and low-sodium soy sauce or tamari. The sweet-salty sauce starts to caramelize on top of each fillet (and the sliced red onions cooked alongside), turning irresistibly sticky and slightly crisp.

Provided by Kate Merker

Total Time 30 minutes

Yield Serves 4

Number Of Ingredients 8

Ingredients

¼ cup brown sugar
2 tablespoons low-sodium soy sauce
1 cup long-grain white rice
1 head broccoli, florets only, chopped (about 2 cups)
4 pieces skinless salmon fillet (1 1/4 pounds total)
1 large red onion, cut into 1/4-inch-thick wedges
1 tablespoon olive oil
kosher salt and black pepper

Steps:

Heat broiler. In a small bowl, combine the sugar and soy sauce. Set aside.
Cook the rice according to the package directions, stirring in the broccoli during the last 3 minutes.
Let the rice and broccoli stand off the heat until the broccoli is tender, about 5 minutes. Fluff with a fork.
Meanwhile, place the salmon and onion on a rimmed baking sheet. Drizzle with the oil and season with ½ teaspoon salt and ¼ teaspoon pepper.
Broil until the salmon is opaque throughout, 8 to 10 minutes, spooning half the soy sauce glaze over the fish during the last 2 minutes of cooking.
Serve the salmon and onion with the rice and the remaining glaze.

Nutrition Facts : Calories 497 calories, CarbohydrateContent 60 g, CholesterolContent 90 mg, FatContent 11 g, FiberContent 2 g, ProteinContent 38 g, SaturatedFatContent 2 g, SodiumContent 524 mg, SugarContent 15 g

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