Blackened Salmon Rice Bowls
A dark, savory skillet crust over salmon, balanced with cool cucumber and rice.
Serves 4 • Prep: 15 minutes • Cook: 10–14 minutes
Ingredients
4 salmon fillets, about 6 oz each
2 tsp The Blackening
1 tbsp neutral oil
2 cups hot cooked rice
1 cucumber, diced
1 cup cherry tomatoes, halved
1 tbsp lemon juice
1 tbsp olive oil
How to make it
Toss cucumber and tomatoes with lemon juice and olive oil. Set aside.
Pat salmon dry and season evenly with The Blackening. Heat neutral oil in a heavy skillet over medium-high heat; ventilate the kitchen.
Place salmon flesh-side down and cook 3–4 minutes. Turn, reduce heat to medium and cook another 5–8 minutes, depending on thickness, until the center reaches 145°F. Lower the heat if spices begin to scorch.
Serve fish over hot rice with the cucumber mixture alongside.
Swap or combine flavors
Replace 2 tsp The Blackening with 1 tsp The Cajun Life for a different spice profile. Follow the same moderate skillet method; aim for a browned crust rather than burned spices.
Make it a meal
Add Garlic Green Beans with Lemon using the Salt Free option.
Shop the flavors
The blends are finely ground: coat food lightly and evenly. Hold additional salt until you have tasted the cooked dish. Cooking times are estimates; use the doneness instructions.
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