Blackened Salmon with Cajun Dirty Rice
Spice-Crusted Cajun Salmon with Southern-Style Dirty Rice
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Blackened Salmon with Cajun Dirty Rice
Spice-Crusted Cajun Salmon with Southern-Style Dirty Rice
Ingredients:
For the salmon:
4 salmon fillets (6 oz each), skin on
2 tablespoons olive oil
2 tablespoons unsalted butter, melted
For the blackening spice mix:
1 tablespoon smoked paprika
1 tablespoon garlic powder
2 teaspoons onion powder
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon cayenne pepper (adjust to taste)
1 teaspoon black pepper
1 teaspoon white pepper (if available)
1/2 teaspoon salt
For the Cajun dirty rice:
1 1/2 cups long-grain rice
3 cups chicken broth
2 tablespoons olive oil
1 medium onion, finely diced
1 green bell pepper, finely diced
2 celery stalks, finely diced
3 cloves garlic, minced
1/2 pound chicken livers, finely chopped (optional, can substitute with ground chicken or turkey)
1/2 pound ground beef
2 bay leaves
1 teaspoon dried thyme
1 tablespoon Cajun seasoning
1/4 teaspoon cayenne pepper (adjust to taste)
3 green onions, sliced
2 tablespoons fresh parsley, chopped
Salt and pepper to taste
Lemon wedges, for serving
Directions:
Prepare the blackening spice mix by combining all spices in a small bowl. Set aside.
For the dirty rice, heat olive oil in a large skillet over medium-high heat. Add onions, bell pepper, and celery (the "holy trinity" of Cajun cooking) and sauté for 5 minutes until softened.
Add garlic and cook for another minute until fragrant.
Add the ground beef and chicken livers (if using) to the skillet. Cook, breaking up the meat with a spoon, until browned and cooked through, about 5-7 minutes.
Stir in rice, bay leaves, thyme, Cajun seasoning, and cayenne pepper. Cook for 2 minutes, stirring to coat the rice with the spices and oil.
Pour in chicken broth, bring to a boil, then reduce heat to low. Cover and simmer for 18-20 minutes until rice is tender and liquid is absorbed.
Meanwhile, prepare the salmon. Pat the fillets dry with paper towels. Brush both sides with melted butter and olive oil mixture.
Generously coat the flesh side of each salmon fillet with the blackening spice mix, pressing gently to adhere.
Heat a cast-iron skillet over high heat until very hot, about 5 minutes. Add the salmon fillets, skin side up, and cook for 2-3 minutes until a dark crust forms.
Carefully flip the fillets and cook skin side down for another 3-4 minutes until the skin is crispy and the salmon is cooked to your liking.
When the rice is done, remove bay leaves, fluff with a fork, and stir in green onions and parsley.
Serve the blackened salmon over the dirty rice with lemon wedges on the side.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 580 kcal | Servings: 4 servings