SALMON AND RICE RECIPES SIMPLE RECIPES

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 ½ teaspoon of the salt.
• In a saucepan, over medium heat, melt 2 ½ tablespoons of the butter. Add the lemon juice.
• Working with 1 salmon fillet at a time, dip the top and bottom halves first in the lemon butter, then in the spices.
• Heat a large ovenproof skillet over medium-high heat. Cook the salmon until blackened, 2 minutes per side. Transfer to the oven for 8 minutes.
• Stir the corn, parsley, and remaining salt and butter into the rice. Transfer the salmon and rice to individual plates and serve with the lemon wedges.

Steps:

• Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Meanwhile, season salmon fillets with salt and pepper.
• Spray a large skillet with cooking spray and heat over medium-high heat. Place salmon fillets into the skillet and cook until golden, about 3 minutes on each side. Cover and reduce heat to medium and continue cooking until the salmon flakes easily with a fork, 2 to 3 minutes longer. Remove salmon from the skillet and set aside. Stir orange juice and soy sauce into the same skillet. Cook on high heat until slightly thickened, 1 to 2 minutes. Remove from heat and stir in the sesame oil. Spoon sauce over the salmon and serve with rice.