30 min
Creole Spiced Salmon
Recipe GLPRcc50849879c623
Pan-seared salmon fillets coated with a bold blend of Creole spices including smoked paprika, garlic, and dried herbs, served over fluffy basmati rice with a fresh green salad on the side. This restaurant-quality main course comes together in just 30 minutes and delivers impressive flavor with minimal effort.
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Ingredients
3 tablespoons Smoked paprika
2 tablespoons Garlic powder
2 teaspoons Celery seeds
2 teaspoons Dried oregano
2 teaspoons Dried thyme
Kosher salt
Freshly ground black pepper
1 cup Basmati rice
1 tablespoon Butter
1½ cups Water
4 8-ounce fillets Salmon fillets
5 tablespoons Extra-virgin olive oil
2 tablespoons Red wine vinegar
2 cups Mixed salad greens
Directions
In a small bowl, combine the smoked paprika, garlic powder, celery seeds, dried oregano, dried thyme, and a generous pinch each of kosher salt and black pepper. This is your Creole spice blend. Set aside.
Heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the basmati rice and stir constantly for about 1 minute until lightly toasted. Pour in the water and add a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the rice is tender and the liquid is absorbed. Remove from heat, stir in the butter, and let rest covered for 5 minutes.
While the rice cooks, pat the salmon fillets dry with paper towels. Season both sides of each fillet generously with the Creole spice blend, pressing it gently into the flesh.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully place the seasoned salmon fillets skin-side up in the pan. Sear for 4 minutes without moving them, until the bottom is golden brown.
Flip the salmon fillets and cook for another 4–5 minutes until the internal temperature reaches 145°F at the thickest part. The fish should flake easily with a fork when done. Transfer to a plate and cover with foil to keep warm.
In a small bowl, whisk together the remaining 2 tablespoons of olive oil and the red wine vinegar with a pinch of salt and pepper to make a simple vinaigrette.
Place the mixed salad greens in a bowl and toss lightly with the vinaigrette.
To serve, divide the basmati rice among four plates, top each with a salmon fillet, and arrange a portion of dressed salad greens on the side.
