Blackened Salmon on Dirty Rice Recipe

Ingredients

• 1 tbs sweet paprika
• 2 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp ground cumin
• 1/2 tsp ground fennel
• 1/2 tsp ground white pepper
• 4 (about 150g each) salmon fillets
• 1 tbs olive oil
• Lime wedges, to serve

Dirty rice

• 1 corn cob, husks and silks removed
• 1 tbs olive oil
• 1 white onion, finely chopped
• 1 green capsicum, seeded, finely chopped
• 1 celery stick, finely chopped
• 1 1/2 cups (300g) SunRice long grain rice
• 1 tsp smoked paprika
• 2 1/4 cups (560ml) water
• 2 green onions, thinly sliced
• 400g can black beans, rinsed, drained
• 2 roma tomatoes, de-seeded, finely chopped
• 2 tbs lime juice
• 1 cup coarsely chopped coriander

Method
Step 1. Combine the paprika, oregano, thyme, cumin, fennel and pepper in a shallow bowl. Season well with salt and pepper. Add salmon and turn to coat in spice mix. Set aside for the flavours to develop.

Step 2. To make the dirty rice salad, use a small sharp knife to release kernels. Heat oil in a large saucepan over medium heat. Add the onion, capsicum and celery; cook, stirring for 5 minutes or until onion softens. Add the corn, Sunrice long grain rice and paprika stir to combine. Pour over water and bring to the boil. Reduce heat to low; cook, covered, for 12 minutes or until rice is tender and liquid absorbed. Set aside for 5 minutes to rest. Set aside to cool

Step 3. Add the green onion, black beans, tomato, lime and coriander to the rice; toss to combine.

Step 4. Heat the oil in a large frying pan over high heat. Add salmon; cook for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate, cover with foil and set aside for 5 minutes to rest.

Step 5. Divide rice among serving plates, top with salmon. Serve immediately with lime wedges, if desired.