Blackened Salmon with Cajun-Spiced Beans, Rice & Tomato Relish

Ingredients

• 1 cup basmati rice
• 2 sticks celery
• 4 cloves garlic (Peeled and minced)
• 2 green bell peppers (Trimmed, seeded, and small diced)
• 15 oz pinto beans (15 oz cans; drained and rinsed)
• 0.5 lb salmon fillet
• 2 tomatoes (Small diced)
• 2 tbsp tomato paste
• 1 yellow onion (Medium; peeled and minced)
• apple cider vinegar (Amount not specified; for the tomato relish)
• black pepper (Amount not specified; for the spice mix and tomato relish)
• cayenne pepper (Amount not specified; for the spice mix)
• extra virgin olive oil (Amount not specified; for cooking and the tomato relish)
• garlic powder (Amount not specified; for the spice mix)
• onion powder (Amount not specified; for the spice mix)
• dried oregano (Amount not specified; for the spice mix)
• paprika (Amount not specified; for the spice mix)
• salt (Amount not specified; used in the rice, spice mix, and relish)
• dried thyme (Amount not specified; for the spice mix)
• water (Amount not specified; for cooking the rice and combining with tomato paste)

Steps

1. 1

   Using a strainer or colander, rinse the basmati rice under cold running water. Drain it and transfer it to a medium saucepan. Add water and salt, then bring the mixture to a boil over high heat.

2. 2

   When the liquid boils, stir the rice mixture. Cover the saucepan and reduce the heat to low. Cook for 15–18 minutes, until the liquid is fully absorbed. Remove from the heat and let the rice stand, still covered, for 5 minutes.

3. 3

   Meanwhile, place the paprika, dried oregano, dried thyme, garlic powder, onion powder, cayenne pepper, black pepper, and salt in a small bowl. Stir to combine the spice mix.

4. 4

   Preheat a large skillet over medium-high heat.

5. 5

   While the skillet heats, pat the salmon dry with paper towels and place it on a plate. Season both sides with half of the spice mix, reserving the remaining spice mix for the beans.

6. 6

   When the skillet is hot, add olive oil and swirl to coat the bottom. Place the salmon in the skillet skin-side down.

7. 7

   Cook the salmon for 3–4 minutes per side, depending on thickness, until the flesh is opaque and flaky. Transfer it to a plate and cover loosely with aluminum foil.

8. 8

   Meanwhile, wash and dry the fresh produce.

9. 9

   Peel and mince the garlic and onion, then place them in a medium bowl.

10. 10

    Trim and small-dice the celery. Trim, seed, and small-dice the green bell peppers, then add both vegetables to the bowl with the garlic and onion.

11. 11

    Drain and rinse the pinto beans in a colander and set them aside to drain further.

12. 12

    Return the skillet to medium-high heat.

13. 13

    When the skillet is hot, add more olive oil and swirl to coat the bottom. Add the prepared vegetables and the remaining spice mix. Sauté for 6–8 minutes, until the vegetables are soft. Reserve the bowl for the next step.

14. 14

    Meanwhile, small-dice the tomatoes and transfer them to the reserved bowl. Add olive oil, apple cider vinegar, salt, and black pepper. Stir to combine the relish, then set it aside.

15. 15

    Add water and tomato paste to the skillet. Stir to combine and bring the mixture to a simmer.

16. 16

    When the mixture is simmering, add the pinto beans. Continue cooking for 2–3 minutes, stirring occasionally, until the beans are heated through.

17. 17

    Divide the rice and beans between plates. Top with the blackened salmon and tomato relish, then serve.

Notes

The structured recipe data does not provide quantities for the water, oil, seasonings, vinegar, or several spices; add them according to taste and cooking needs. The salmon is cooked skin-side down first and then turned. Total time is listed as 35 minutes by the source.

Nutrition per serving

• main
• seafood
• healthy
• high-protein
• one-pan
• blackened
• Cajun-inspired
• gluten-free